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Fish egg is an important source of polyunsaturated fatty acids, protein, minerals and vitamins. These are produced in the form of smoked, salted and then consumed. Initial preparations for washing eggs can have an important role on the finished product. To increase the strength of the egg membrane, waste removal, connective tissue and broken shells, fish eggs obtained after washing with different methods are carried out. In this study, three treatments have been utilized including, non-boiled water, boiled water cooled to3 to 5 °C, boiled water to 40 °C. Afterward, the two groups were prepared with 1.5% salt and no salt. Results of chemical, microbial and sensory tests were assessed on days 0, 12 and 24. It was shown that, cooled boiled water with a temperature of 3 to 5 °C with 1.5% salt and boiled water with a temperature of 40 °C with 1.5% salt gave the best and Non-boiled water with ambient temperature devoid of salt had the worst chemical andmicrobial results. In addition, cold boiled water with temperatures 3 to 5 °C with 1.5% salt showed the best sensorial results.    Boiled water with a temperature of 40 °C and non-boiled water without salt had the lowest sensorial results. 

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In this study, the diet contains ascorbic acid at a concentration of 100, 400, 1600 mg kg astaxanthin concentrations of 40, 60 and 100 mg per kilogram of meat lasting quality rainbow trout were studied. The study on 210 rainbow trout with an average weight of about 100 g was performed in seven groups. To study of the process in change and compare the quality of the samples with chemical indicators such as Peroxide (PV), Thiobarbituric acid (TBA) and hydrolysis of lipids (FFA) and PH as well as sensory indicators in five separate time periods of four days (0, 4, 8, 12 and 16) were sampled at ambient temperature in the refrigerator. The results showed that the antioxidant effect and time-consuming amounts of FFA, PH, PV and TBA was significant. Given the significance of the interaction between antioxidants and time can be concluded that the results of the main effects of treatments and time data to all levels of the antioxidant is applied. A total of 1600 samples also contain astaxanthin 100 and ascorbic acid provides the best storage conditions and sensory properties (parameters smell, taste, texture and color) had no significant difference. The results can be used also Organoleptic of the highest astaxanthin and ascorbic acid for use in the diet of fish offered.

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Aims: The aim of this study was to investigate the effect of cooking (frying and microwave), chitosan additive and freezer storage on the fish fillet in terms of sensory and color evaluation and weight changes.
Methodes: Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T₁ (fried sample without chitosan), T₂ (fried sample containing 1% acid-soluble chitosan), T₃ (microwave cooked sample without chitosan), T₄ (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.
 
Findings: The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.
Conclusion: The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.

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Background: The sensory and mobility failure associated with spinal cord injury (SCI) is desperately complicated due to the pathological events that occur sequentially in consequent to the injury.
Objectives: Herein, we applied neural stem cells, derived from human iPSCs (hiPSC-NSCs), to ameliorate the behavioral complications of contusive SCI in Rhesus monkeys, in sub-acute phase.
Methods: hiPSC-NSCs were maintained and characterized in vitro for general NSCs as well as hind-limb specific gene and protein expression prior to transplantation. Moreover, Masson's trichrome staining (MTS) in addition to luxol fast blue (LFB) were performed to determine the fibrotic scar reduction and myelination respectively. Tarlov’s scale were utilized to score the motor improvement, plus, sensory perception evaluation throughout six months following the injury.
Results: hiPSC-NSCs were identified to own NSCs’ exclusive properties in vitro by SOX2, DCX and NESTIN in addition to NESTIN , PAX6 , SOX1 , HOXA2 and HOXB2 protein and gene expression. Additionally, hiPSC-NSCs caused remarkable depletion in fibrotic scar and enhance myelination; spinal shock, sensory responses, reflexes and motor function were improved over six months.
Conclusions: Our findings suggest that hiPSC-NSCs lead to promising recovery after SCI, therefore, this source of NSCs provide a therapeutic potential in clinical studies.
 

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Background: topological data analysis (TDA) in neural network and its advantages over traditional graph theory methods by capturing higher-order relationships and complex structures within the brain examined in this research. TDA provides insights into cognitive processes by analyzing multi-scale interactions among neural activities and is increasingly utilized in both brain science and psychological research.
Methods: The methodology explores neural data from various sources, including multi-electrode arrays (MEAs), to study neural ensemble behaviors and connectivity. Additionally, it critiques existing methods like Granger causality analysis (GCA) for their limitations in interpreting neural data.
Results: According to our findings, the number of spiking activities and active channels rise from the 10th to the 60th day in vitro (DIV). Burst activities peaked between 30 and 50 DIV, while the firing rate in active channels continued to increase until 30 DIV. Furthermore, the average burst length exhibited a consistent rise until 50 DIV. However, the percentage of spikes involved in burst activities displayed a non-monotonic pattern, initially declining until 30 DIV and rising again in subsequent days. The fluctuations in average spike amplitudes can be attributed to factors such as the distance between neurons and electrodes, as well as the ongoing neuronal plasticity and migration.
Conclusion: In summary, TCA provides qualitative insights into network status based on quantitative metrics and established thresholds. While we focused on primary neuronal cells derived from rat cortices, MEA technology is versatile enough to monitor the developmental stages of any neuronal type, including those derived from human sources