Browsing by Author "Brown, Donald I."

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    Reproductive strategy of yellow squat lobster (Cervimunida johni Porter, 1903): re-evaluating the maturity criteria
    (2021) Flores, Andres; Wiff, Rodrigo; Brown, Donald I.; Ahumada, Mauricio; Larrea-Meza, Sebastian
    Studying the basic biology of heavily fished marine species is essential to achieving conservation and sustainable exploitation. Yellow squat lobster (Cervimunida johni) is a demersal crustacean with a long fishing history in the Southeast Pacific. However, knowledge of its reproductive biology is still fragmented, and these traits have never been validated at the gonad level. In this context, we assessed the reproductive traits of this species for the first time based on gonadal development using data from a research survey conducted during 2018 off the Chilean coast. A total of 117 and 376 gonads were assessed based on histological and macroscopic analyses, respectively. The functional and effective criteria (a combination of functional and physiological maturity) were used to estimate the maturity ogives. Using a total of 113 females, fecundity (F) and relative fecundity (RF) at length were estimated using the autodiametric method. We determined that females of yellow squat lobster possess group-synchronous ovary development with indeterminate fecundity. Histological analysis revealed that 59% of non-ovigerous females had mature ovaries and were therefore misclassified as immature based on the functional criterion. Similarly, maturity ogives derived from the effective criterion were displaced to smaller sizes and varied significantly from those estimated using the functional criterion (P < 0.05). In addition, the effects of female size on F and RF were significant (P < 0.05). A warning on the use of functional criteria for assessing maturity status is issued, and the importance of adult females on the per capita contribution to population renewal in this crustacean species is discussed .
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    Using RGB Image Processing for Designing an Alginate Edible Film
    (2012) Acevedo, Cristian A.; Lopez, Dario A.; Tapia, Maria J.; Enrione, Javier; Skurtys, Olivier; Pedreschi, Franco; Brown, Donald I.; Creixell, Werner; Osorio, Fernando
    The use of edible films to coat food products is a technique that allows for an extended shelf-life. One of the most widely used polymers is calcium alginate. However, this polymer can modify the original food color and the perception by consumers. The objective was to design an alginate film based principally on color changes using a RGB color model. Edible films were prepared with sodium alginate and glycerol as plasticizer, cross-linking the polymer with calcium. Dry and hydrated states of the edible films were studied. Film thickness was directly proportional to surface concentration and increased with hydration. There is a zone in which the color does not change with alginate surface concentration and another where the color is directly proportional to it. This latter scenario is not a consequence of structural changes or the degree of hydration. Results showed a range where the color was not modified by the alginate concentration; hence, an optimal surface concentration was determined as a design parameter. Edible films made using the optimal surface concentration would not mask microbial contamination and have good physical properties (water vapor transmission and swelling) compared with other surface concentrations. In addition, it was possible to model alginate surface concentration as a function of surface color using mathematical tools (clustering, linear regression, and support vector machine), allowing one to study the optimal use of the edible films.