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The Use of Chloride, Citric and Ascorbic Acid Dip and Packaged Film to Extend the Shelf Life of Pejerrey (<i>Odonthested bonaerensis</i>) during Storage at Different Temperatures

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Food and Nutrition Sciences 2014年第15期5卷 1506-1520页

作者： Copes Julio pellicer karina Bigeon Giselda Giannuzzi Leda Cátedra de Tecnología y Sanidad de los Alimentos Facultad de Ciencias Veterinarias Universidad Nacional de La Plata La Plata Argentina Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET Universidad Nacional de La Plata La Plata Argentina

The objective of this study was to analyze the effect of chloride, citric and ascorbic acid dip treatments in conjunction with two types of packaging films (with high and low gas permeability) on microbial growth in samples of pejerrey fillets (Odonthestes bonaerensis) at three storage temperatures (4°C, 0°C and -1.5°C). Colour, pH, texture modification and chemical changes were also studied. Psychrotrophic microorganisms, sp. were modelled by the Gompertz’ equation. Lag phase duration, specific growth rate and maximum population density were calculated. The activation energy (Eµ) was calculated reaching values of 147 and 177 kJ/mol when the low permeability packaging films were employed. We used psychrotrophic microorganisms, sp., as a predictor of the shelf life of product. The application of treatment with chloride, citric and ascorbic acids, extended 1 - 2 days the storage life of the product (time to reach 106 CFU/g) when the packaging material used was polyethylene. The use of chloride, citric and ascorbic acids and vacuum packaging produced shelf life values of 7.7, >25 and >25 days at 4°C, 0°C and -1.5°C respectively. The products had very good organoleptic characteristics, maintained their colour and texture appropriate, and absence of pathogenic microorganisms. These values indicated that the growth models were acceptable for expressing the growth of microorganisms on pejerrey fillets, which can be applied to ensure the safety of fish and to establish standards for avoiding microbial contamination.

关键词： Mathematical Modeling Preservatives Vacuum-Packaging Fish Spoilage Storage Life Chill and Superchilling Storage

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Extracellular Levels of 5HT and 5HIAA Increase after an Inflammatory Process in the Rat’s Insular Cortex

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World Journal of Neuroscience 2016年第1期6卷 23-31页

作者： Ulises Coffeen Ana Canseco-Alba karina Simón-Arceo Francisco Mercado Angélica Almanza Orlando Jaimes Francisco pellicer Instituto Nacional de Psiquiatría Ramón de la Fuente Muniz Mexico City Mexico

Serotonin (5HT) in the central nervous system has been associated with pain processing and modulation. The insular cortex (IC) plays an important role in the development and perception of the inflammatory and chronic pain. The role of the serotoninergic system in IC has not been completely studied. We used micro-dialysis in freely moving rats to determine the extracellular release of 5HT and its main metabolite (5HIAA) in the IC during an inflammatory process. Results showed an increase of extracellular levels of 5HT and 5HIAA in the IC during carrageenan-induced inflammation and this augmentation correlates with a decrease of behavioral mechanonociceptive response. Furthermore, the exogenous administration of 5HT and 5HIAA in the IC increases the nociceptive response. Our current data imply that the serotoninergic system in the IC participates in the long-term pain process.

关键词： Pain Inflammation Insular Cortex 5HT 5HIAA

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