Peaks below a fluorescence threshold level of 50 were excluded ex

Peaks below a fluorescence threshold level of 50 were excluded except where a clear trend of same t-RF was detected in other

samples. Estimation of relative quantity of P. phosphoreum was done by calculating the ratio of its peak area to the total peak area generated in the chromatogram. Statistical analysis of t-RFLP profiles The relative abundance of each t-RF in the profile was calculated by dividing the respective peak area of each t-RF with the Pevonedistat in vivo total peak area generated between 50-600 base pairs. The profiles from different combinations of labelled primers and restriction enzymes were all combined in one dataset for principal component analysis (PCA) to enhance the analytical power of the model. PCA of t-RFLP profiles from different fish samples was performed using the Unscrambler version 9.5 (Camo ASA, Oslo, Norway). The data was not weighed in order to maintain the ability of t-RFLP to quantitatively discriminate between peaks, representing different taxonomic units. Full cross validation was used. Gas Chromatography-Mass Spectrometry Air and MAP LS samples stored at -2°C were analysed at the beginning, mid- and at the end Olaparib supplier of storage. About

175 g of fish fillets were cut in pieces and dispersed evenly on a sampling dish (plastic tray). Measurements and identification of volatiles was done according to Olafsdottir et al. [9]. Acknowledgements This work was supported by the AVS Funds of the Ministry of Fisheries in Iceland, the Icelandic Center for Research (ICR) and the European Commission through the Chill-On Integrated Project (FP6-016333-2). The authors would also like to thank Professor Jeffrey Hoorfar for his help in the manuscript preparation. References 1. Olafsdottir G, Lauzon HL, Martinsdottir E, Oehlenschlager J, Kristbergsson K: Evaluation of shelf-life of superchilled cod ( Gadus morhua ) fillets and influence of temperature fluctuations on microbial and chemical quality indicators.

Journal of Food INCB018424 in vivo Science 2006, 71:97–109.CrossRef 2. Magnusson H, Sveinsdottir K, Lauzon HL, Thorkelsdottir A, Martinsdottir E: Keeping quality of desalted cod fillets HSP90 in consumer packs. Journal of Food Science 2006, 71:70–76.CrossRef 3. Martin RE, Gray RJH, Pierson MD: Quality assessment of fresh fish and the role of the naturally occurring microflora. Food Technology 1978, 5:188–192. 4. Richards MP, Nelson NM, Kristinsson HG, Mony SS, Petty HT, Oliveira AC: Effects of fish heme protein structure and lipid substrate composition on hemoglobin-mediated lipid oxidation. Journal of Agriculture and Food Chemistry 2007, 55:3643–3654.CrossRef 5. Gram L, Huss HH: Microbiological spoilage of fish and fish products. International Journal of Food Microbiology 1996, 33:121–137.CrossRefPubMed 6. Beatty SA, Gibbons NE: The measurement of spoilage in fish. Journal of Biological Board of Canada 1937, 3:77–91. 7. Shewan JM, Hobbs G, Hodgkiss W: The Pseudomonas and Achromobacter groups of bacteria in the spoilage of marine white fish.

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