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| Registros recuperados: 11 | |
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| Pinaudeau, Graziella. |
| Les zones côtières et estuariennes des pertuis Charenta is abritent des nourriceries indispensables à l'accomplissement du cycle biologique de la sole commune (Solea solea). Une récente étude a mis en évidence un parasitisme élevé chez les juvéniles pouvant être lié aux activités conchylicoles soutenues dans cette zone. La cond ition au sens large (croisance en taille et masse, statut lipidique et immunitaire) des juvéniles de sole (GO) est étudiée et un suivi saisonnier de mai à juillet est effectué dans le pertuis Breton. L' indice de condition des juvéniles à leur arrivée sur la nourricerie est de 1,1 g cm-3 ce qui traduit une bonne condition. La croissance plus é levée en mai (0,8 mm j-1) semble ralentir en juillet (0,3 mm j-1). Les réserves lipidiques... |
| Tipo: Text |
Palavras-chave: Solea solea; Condition; Trématodes; Digènes; Lipides; Leucocytes; Activité hémolytique du complément. |
| Ano: 2004 |
URL: http://archimer.ifremer.fr/doc/00426/53739/54620.pdf |
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| Romdhane, M.S.; El Cafsi, M.; Beddih, M.L.O.A.; Marzouk, B.; Zarrouk, K.. |
| The boutargue is the salty and dried ovary of the mullet (Mugil cephalus) from Nouakchott (Mauritania) and Tunis (Tunisia). In order to know the nutritional quality of the boutargue, we have used an analytic analysis and dosages of lipids and their fat acids. For this study, we used two different methods of extraction of the lipids: method of Folch modified by Bligh and Dyer and the method of Soxhlet. These experiences show that the boutargue of mullet is rich in lipids, 30.9% in Nouakchott (Atlantic Ocean) and 27,4% in Tunis (Mediterranean Sea). The boutargue is with good nutritional quality. Indeed, each gram of boutargue contains 28,1 mg of fatty acids in Nouakchott and 19,7 mg in Tunisia. Theses fatty acids are subdivide in 3 essential groups: - Fatty... |
| Tipo: Journal Contribution |
Palavras-chave: Boutargue; Lipides; Acides gras; Mulet Mauritania Tunisia <; Mugil cephalus>; Comparative studies Fatty acids Lipids Nutritive value Dried fish Fatty acids Nutritive value Lipids http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_4362. |
| Ano: 2004 |
URL: http://hdl.handle.net/1834/1167 |
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| Pichot, Paul; Deslous-paoli, Jean-marc; Juge, Claude. |
| Thau is a mediterranean lagoon with a large productive stock of molluscs (oysters, mussels) cultivated on suspended tines and colonised by epibionta (ascidia and others invertebrates, algae, etc ... ). This study was developed as part of the PNOC-OXYTHAU.programme. Its aim was to analyze the effects of oyster farrning on water-mass surrounding structures loaded with suspended molluscs and proximal watermass separating these structures. This study concems particulate suspended matter and deposits of particulate organic matter on the bottom after sedimnentation. Biochemical measurements were carried out for nitrogen, carbon, proteins, lipids and carbohydrates. ln order to estimate sedimentaton, bottom sediment traps were used |
| Tipo: Text |
Palavras-chave: Méditérranée; Etang de Thau; Matière en suspension; Azote; Carbone; Protites; Lipides; Glucides; Sédimentation; Mediterranean; Lagoon of Thau; Particulate suspended mattter; Nitrogen; Carbon; Proteins; Lipids; Carbohydraes; Sedimentation. |
| Ano: 1996 |
URL: http://archimer.ifremer.fr/doc/00425/53662/54501.pdf |
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| Eymard, Sylvie. |
| Critical steps of the process of horse mackerel surimi manufacturing were identified. This led to propose technical and chemical solutions in order to limit development of lipid oxidation reactions. In this way, analytical methods of lipids and lipid oxidation compounds were adapted to the studied products. A method to determine hydroperoxyde concentrations was developed. The front face fluorescence technique was tested to evaluate the degree of surimi alteration. Lipid oxidation kinetics were determined during horse mackerel storage on ice or at 17°C. The formation of lipid oxidation products was followed during manufacturing and horse mackerel surimi frozen storage. The impact of raw material freshness on the development of lipid oxidation during surimi... |
| Tipo: Text |
Palavras-chave: Processing; Conservation; Surimi; Pelagic fish; Lipid oxidation; Lipids; Transformation; Conservation; Surimi; Petits pélagiques; Oxydation des lipides; Lipides. |
| Ano: 2003 |
URL: http://archimer.ifremer.fr/doc/2003/these-2.pdf |
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| Nguyen, Thi-my-huong. |
| The main objective of this study is the valorisation of by-products coming from processed tuna (Thunnus albacares). Therefore, enzymatic hydrolysis was selected, using an industrial large spectrum protease (Protamex). In a first phase, hydrolyses of these by-products (heads, tails, viscera) were carried out for long periods of time (12h) in order to establish the kinetics of the proteolysis of those different by-products and to obtain the approximate composition of the different resulting fractions and to determine the conditions which would allow the valorisation of these fractions. In a second phase the valorisation in animal nutrition (shrimp culture) and in human nutrition (fish sauce) of the fractions coming from the hydrolysis of the head of tunas... |
| Tipo: Text |
Palavras-chave: Feed; Food; Lipids; Peptids; Protamex; Proteolysis; By products; Thuna; Alimentation; Lipides; Peptides; Protamex; Protéolyse; Co produits; Thon. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/these-6918.pdf |
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| Registros recuperados: 11 | |
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