Results 151 to 160 of about 5,844 (179)
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Using new tools to identify eggs ofEngraulis anchoita(Clupeiformes, Engraulidae)
Journal of Fish Biology, 2014Efficiency of the identification of eggs ofEngraulis anchoitacan be greatly improved by a method developed from egg measurements, using photography and the ImageJ programme, analysed by discriminant analysis using R software.
J M, Favero +3 more
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Characterization of the Swimming Muscle of the Anchovy Engraulis anchoita (Hubbs & Martini 1935)
Anatomia, Histologia, Embryologia, 2000The lateral muscle characteristics of individual female anchovies (Engraulis anchoita) were studied by histochemical and ultrastructural techniques. Red, pink and white fibres were discerned on the basis of the activity of the metabolic enzymes succinic dehydrogenase, phosphorylase and myofibrilar ATPase, and the usage of Sudan and periodic‐acid Schiff
C V, Devincenti +2 more
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Marine Ecology Progress Series, 2020
As top predators in marine environments, seabirds frequently respond to the presence of their main prey, and both predators and prey are usually associated with specific environmental features. We investigated the variability in the presence and density of flying seabirds (mostly Procellariiformes and Charadriiformes) and Magellanic penguinsSpheniscus ...
PL Costa +3 more
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As top predators in marine environments, seabirds frequently respond to the presence of their main prey, and both predators and prey are usually associated with specific environmental features. We investigated the variability in the presence and density of flying seabirds (mostly Procellariiformes and Charadriiformes) and Magellanic penguinsSpheniscus ...
PL Costa +3 more
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Egg cannibalism in the northern population of the Argentine anchovy, Engraulis anchoita (Clupeidae)
Fisheries Research, 2007Abstract Cannibalism by Engraulis anchoita on their eggs was investigated on the spring spawning ground of the northern population of the species during the 1993–1999 period. Egg distribution was patchy and egg cannibalism was only found in a limited number of fish. The maximum number of eggs found in a single stomach analyzed was 433.
Marcelo Pájaro +2 more
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Food Chemistry, 2014
A method based on microwave-induced combustion (MIC) was developed for fish (Engraulis anchoita) digestion and subsequent determination of As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Se, and Zn by inductively coupled plasma mass spectrometry (ICP-MS). A reflux step (5 min) was applied to improve absorption and recovery of analytes. Nitric acid was investigated
Juliana V, Maciel +6 more
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A method based on microwave-induced combustion (MIC) was developed for fish (Engraulis anchoita) digestion and subsequent determination of As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Se, and Zn by inductively coupled plasma mass spectrometry (ICP-MS). A reflux step (5 min) was applied to improve absorption and recovery of analytes. Nitric acid was investigated
Juliana V, Maciel +6 more
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Fisheries Research, 2018
Abstract We studied the abundance, size and growth rates of Engraulis anchoita larvae during the end of the species’ spawning season in relation to environmental variables. Two sampling transects, one in Peninsula Valdes (northern transect: NT) and the other in Isla Escondida (southern transect: ST), with four stations each, were established in late ...
Marina Do Souto +5 more
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Abstract We studied the abundance, size and growth rates of Engraulis anchoita larvae during the end of the species’ spawning season in relation to environmental variables. Two sampling transects, one in Peninsula Valdes (northern transect: NT) and the other in Isla Escondida (southern transect: ST), with four stations each, were established in late ...
Marina Do Souto +5 more
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Journal of Food Engineering, 2013
Abstract The effect of initial lipid content and temperature on the salting behaviour of anchovy (Engraulis anchoita) was studied. For this purpose brining of anchovy with variable initial lipid content (2.69–7.76 g 100 g−1) was performed at temperatures between 5 and 35 °C. The obtained results indicate that initial mass transfer rate increased with
Marina Czerner, María I. Yeannes
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Abstract The effect of initial lipid content and temperature on the salting behaviour of anchovy (Engraulis anchoita) was studied. For this purpose brining of anchovy with variable initial lipid content (2.69–7.76 g 100 g−1) was performed at temperatures between 5 and 35 °C. The obtained results indicate that initial mass transfer rate increased with
Marina Czerner, María I. Yeannes
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Anatomia, histologia, embryologia, 2004
The histomorphological aspects as well as the histochemical content and distribution of glycoproteins (GPs) in the mucosa of the digestive tract of the anchovy Engraulis anchoita were studied. The buccopharyngeal cavity is lined by a squamous stratified epithelium with mucous superficial cells; the oesophagus shows two zones, cranial with a squamous ...
A O, Díaz +3 more
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The histomorphological aspects as well as the histochemical content and distribution of glycoproteins (GPs) in the mucosa of the digestive tract of the anchovy Engraulis anchoita were studied. The buccopharyngeal cavity is lined by a squamous stratified epithelium with mucous superficial cells; the oesophagus shows two zones, cranial with a squamous ...
A O, Díaz +3 more
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ELABORATION OF ANCHOITA (ENGRAULIS ANCHOITA) MEATBALLS
2021Juliana Machado Latorres +2 more
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Effect of Pressure on the Salting and Ripening Process of Anchovies ( Engraulis anchoita )
Journal of Food Science, 1987ABSTRACT The effect of pressure on the salting and ripening process of anchovies was studied. Salt and water were determined throughout the process to establish the dynamics of salt penetration. The ripening of anchovies was evaluated by means of the total ester index and sensory assessments.
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