Cogent Food & Agriculture, 2018 Anchovy (Engraulis ringens) fillets obtained from traditional salt-ripened for 8 weeks showed 26.9 mg/100g total volatile bases nitrogen (TVB-N), 2.9 mg/100g trimethylamine, 7.1, proteolytic activity index, 3.3% hydrolysis degree, 2.6 mg malonaldehyde/kg
Estrellita Rojas-De-Los-Santos +6 more
doaj +1 more source
The Peruvian upwelling ecosystem: dynamics and interactions [PDF]
Upwelling, Ecosystems, Fishery biology, Fishery oceanography, Conferences, Peru,
Mendo, J. +3 more
core
Catch Shares in Action: Peruvian Anchoveta Northern-Central Stock Individual Vessel Quota Program [PDF]
, 2013 The Peruvian Anchoveta Northern-Central Stock Individual Vessel Quota Program is a catch share program that manages the largest volume fishery in the world.
Jeff Young, Kees Lankester
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Marinated Anchovies (Engraulis encrasicolus) Prepared with Flavored Olive Oils (Chétoui cv.): Anisakicidal Effect, Microbiological, and Sensory Evaluation [PDF]
, 2021 Najla Trabelsi +7 more
openalex +1 more source
The Northern Anchovy reduction fishery for the 1978-79 through 1981-82 seasons [PDF]
, 1985 Nearly 49,000 metric tons (MT) of anchovies were taken during the 1978-79 season, followed by 32,390 MT in 1979-80, 60,678 MT in 1980-81 and 45,150 MT in 1981-82. A total of 14,076 fish was sampled during the four seasons for age, length and sex.
Read, Robert B., Sunada, John S.
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Food habits of California Sea Lions (Zalophus californianus) and their impact on Salmonid Fisheries in Monterey Bay, California [PDF]
, 1999 In the ocean commercial troll and recreational salmon fishery in Monterey Bay California, California sea lions (Zalophus califomianus) will swim near or follow fishing boats and will depredate fish once hooked.
Harvey, James, T., Weise, Michael, J.
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Bacterial contribution to salted anchovy (Engraulis anchoita Hubbs & Marinni, 1935) ripening process [PDF]
, 2013 The bacterial populations of the salted anchovy ripening process and its potential role on the development of the typical sensory characteristics of this product were studied. Salted anchovy samples were taken during the ripening process and submitted to
Czerner, Marina, Yeannes, Maria Isabel
core +2 more sources
The effect of temperature on the duration of spawning markers—migratory-nucleus and hydrated oocytes and postovulatory follicles—in the multiple-batch spawner Japanese flounder (Paralichthys olivaceus) [PDF]
, 2011 The duration of spawning markers (e.g. signs of previous or imminent spawnings) is essential information for estimating spawning frequency of fish. In this study, the effect of temperature on the duration of spawning markers (i.e., oocytes at early ...
Amano, Masafumi +2 more
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Species-specific Real Time-PCR primers/probe systems to identify fish parasites of the genera Anisakis, Pseudoterranova and Hysterothylacium (Nematoda: Ascaridoidea) [PDF]
, 2018 Ascaridoid nematodes belonging to the genera Anisakis and Pseudoterranova are heteroxenous parasites, involving marine mammals as definitive hosts in their life-cycles, whereas crustaceans (krill), fish and squids acting as intermediate/paratenic hosts.
Colantoni, Alessandra +5 more
core +1 more source
Latin American Journal of Aquatic Research, 2015 Se analiza la dieta de Engraulis ringens para determinar posibles diferencias en su comportamiento alimentario por longitud y gradiente latitudinal. Las muestras se obtuvieron entre 18°25'S y 24°40'S durante el crucero de evaluación hidroacústica del ...
Marianela Medina +4 more
doaj +1 more source