Spoilage of fish is a process of deterioration in the quality of fish, which changes its appearance, odour and taste. The breakdown of biomolecules like proteins, amino acids and fats in the fish are the factors responsible for fish spoilage. Thus, a fish can be spoiled by either chemical or biological degradation.
Effect of anthropogenic factors on fish egg and larvae ashish sahu sahu81862@...Ashish sahu
There is increasing concern regarding the effect of human-generated (anthropogenic) sounds on marine organisms. While most concern is focused on marine mammals, many of the lower frequency (under 1,000 Hz) sounds are also likely to affect fish. Anthropogenic sounds can range from very intense signals such as noise generated by ships and their sonars to far less intense signals such as background sounds in hatcheries and oceanariums. The sounds may affect behavior and/or physiology, although very little is specifically known about how sounds affect fish. Limited data suggest that short- or long-term exposure to loud sounds may alter behavior, and also result in temporary or permanent loss of hearing. In order to better understand this issue, a series of studies are needed that systematically explore both behavioral and physiological effects of different types of sounds on a select group of species at different stages of their developmen
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Unit 8 - Information and Communication Technology (Paper I).pdf
Microbial spoilage of Fish & sea products
1. D R . Z A N W A R S . R .
D E P T O F F I M ,
M G M C F T , G A N D H E L I .
Contamination, Preservation
& Spoilage of Fish & Sea
products
2.
3. Contamination
Microbial flora of living fish depends on the water in
which they live.
Slime on the outer surface of fish contain Pseudomonas,
Acinetobacter, Moraxella, Alcaligenes, Micrococcus,
Flavobacterium, Corynebacterium, Sarcina, Serratia,
Vibrio and Bacillus.
Bacteria on fish from northern waters are mostly
psychrophilies, where as fish from tropical water plus
species of Aeromonas, Lactobacillus, Brevibacterium,
Alcaligenes and Streptococcus.
Intestines of fish from both sources are found bacteria of
the genera Alcaligenes, Pseudomonas, Flavobacterium,
Vibrio and Bacillus, Clostridium and Escherichia.
4. Boats, boxes, bins, fish houses and fishers soon
become heavily contaminated with these bacteria.
Oyster and other shell fish contain Alcaligenes,
Flavobacterium, Moraxella, Acinetobacter. These
fish thrush water bodies and pick up soil and micro
organisms.
Number of micro organisms on the skin of fish can
be influenced by the method of catching.
Trawling fish nets along the bottom for long
periods results in exposure of the fish to high
bacterial cants in the sediment.
Fish cakes and fish sticks may have contamination
from potatoes, spices and flavorings etc.
5.
6. Preservation
Use of heat
Use of low temperatures (chilling & freezing)
Irradiation
Drying
Use of preservatives
Antioxidants
Preservatives incorporated in ices
7.
8. 1. The kind of fish
Flat fish spoil more readily than round fish because they
pass through rigor mortis more rapidly.
But flat fish like halibut keeps longer because of the low
PH (5.5) of its flesh.
Certain fatty fish deteriorate rapidly because of the
oxidation of the unsaturated of their oils.
Fishes high in triethylamine oxide soon yield appreciable
amounts of the “stale-fishy” trimethylamine.
9. 2. Condition of the fish when caught
Fish that are exhausted as the result of struggling,
lack of oxygen and excessive handling spoil more
rapidly than those brought in with less ado,
probably because of the exhaustion of glycogen
and hence smaller drop in pH of the flesh.
“Feedy fish” i.e., those full of food when caught,
are more perishable than those with an empty
intestinal tract.
10. 3. The kind and extent of contamination of
the fish flesh with bacteria
Contamination occurs from mud, water, handlers,
exterior slime and intestinal content of the fish.
They are supposed to enter the gills of the fish, from
which they pass through the vascular system and
thus invade the flesh.
Contamination takes place in the net, fishing boat on
the docks etc.
11. 4. Temperature
Chilling the fish is the most commonly used
method for preventing or delaying bacteria growth
and hence spoilage until the fish is used or
otherwise processed.
Cooling should be rapid as possible 0 to -1°C and
this low temperature should be maintained.
Obviously the warmer the temperature, the shorter
the storage life of the fish still more effective in its
preservation.
5. Use of an antibiotic ice or dip
12. Evidences of spoilage
The change is gradual from a fresh condition to
staleness and then to inedibility it is difficult to
determine or agree on the first appearance of
spoilage.
Practical tests to determine the quality of fish has
been sought for many years, but none has proved
entirely satisfactory.
Trimethylamine test used on salt water fish.
Estimate of volatile acids or volatile bases or a test
for pH, H2S, ammonia etc. are used Bacteriological
tests are too slow to be useful.
13. :The process involves three stages
1. Rigor mortis
2. Autolysis
3. Bacterial invasion and putrefaction
Spoilage is a result of 3 separate processes
These are:
– Enzymatic Spoilage
– Mechanical damage
– Bacterial Action
– Chemical Decomposition-Oxidation
14. BACTERIA CAUSING SPOILAGE
At chilling temperature – Pseudomonas, Achromobacter,
Flavobacterium
At ordinary atmospheric temp.- Escherichia, Proteus,
Serratia, Sarcina & Clostridium
At higher temperature- Micrococcus & Bacillus
15. Discolorations of fish
Yellow to greenish- Pseudomonas
fluorescence, micrococcus & others
Red or pink- Sarcina, Micrococcus, or Bacillus
species, or by molds & yeasts
Chocolate-brown- Asporogenous yeast
16.
17. Spoilage of special Kind of fishes & seafoods
Salt Fish- Halophilic bacteria (Serratia,
Micrococcus, Bacillus, Alcaligenes, Pseudomonas
and others). These bacteria cause discolorations, a
red color being common.
Molds are the chief spoilage organisms on smoked
fish.
Marinated (sour picked) fish should present no
spoilage problems unless the acid content is low
enough to permit growth of lactic acid bacteria or the
entrance of air permits mold growth.
18. In chilled shrimps - Acinetobacter, Moraxella and Vibrio.
Crabmeat - Pseudomonas, Acinetobacter, Proteus.
Raw lobsters - Pseudomonas, Alcaligenes and
Flavobacterium.
Crabs and oysters may contain sps of Vibrio including Vibrio
parahaemolyticus.
At temperatures near freezing Pseudomonas, Acinetobacter
and Moraxella species are the most important spoilage
bacteria but Flavobacterium and Micrococcus sps also may
grow. The spoilage is termed “souring” although the changes
are chiefly proteolytic.
At higher temperatures the souring may be the result of the
fermentation of the sugars by coliform bacteria, Streptococci,
Lactobacilli and yeast to produce acids and a sour odor. Early
growth of Serratia, Pseudomonas, Proteus and Clostridium
may takes place. An uncommon type of spoilage by
asporogenous yeast causes pink oysters.
