Results 151 to 160 of about 604 (180)

Shelf Life of Brine Refrigerated Anchovies (Engraulis anchoita) for Canning

Journal of Food Science, 1984
The possibility of keeping anchovies in brine at 0°C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration of brine seems to have little effect on the quality loss at the concentrations used in this study. An acceptability level for the raw material basedon sensory attributes cannot be established with any
C. E. DEL VALLE, B. E. FILSINGER, M. I. YEANNES, C. L. SOULE   +3 more
openaire   +1 more source

Chymotrypsin and general proteolytic activities in muscle of Engraulis encrasicolus and Engraulis anchoita during the ripening process

European Food Research and Technology, 2000
During fish ripening, biochemical changes occur that give rise to the organoleptic properties characteristic of the product. Enzymes play a key role in this ripening process, although it is not known exactly which enzymes are involved. We investigated the effects of the gutting method (nobbing only, or nobbing and butterflying) and addition of ...
I. Besteiro, C. J. Rodríguez, C. Pascual   +2 more
openaire   +1 more source

Anchovy stocks (Engraulis anchoita) and larval growth in the SW Atlantic

Fisheries Research, 2003
Abstract Growth rates of anchovy larvae were estimated from samples collected in the Brazilian Southeastern Bight (BSEB) in June/July and November/December, 1995. Horizontal distribution and abundance of the larvae were determined. The rate of ring formation on the otolith was related to the marginal increments and time of day.
Leandro Castello, Jorge P Castello
openaire   +1 more source

Using new tools to identify eggs ofEngraulis anchoita(Clupeiformes, Engraulidae)

Journal of Fish Biology, 2014
Efficiency 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, M, Katsuragawa, M L, Zani-Teixeira, J T, Turner   +3 more
openaire   +2 more sources

Characterization of the Swimming Muscle of the Anchovy Engraulis anchoita (Hubbs & Martini 1935)

Anatomia, Histologia, Embryologia, 2000
The 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, A O, Díaz, A L, Goldemberg   +2 more
openaire   +2 more sources

Seabirds, environmental features and the Argentine anchovy Engraulis anchoita in the southwestern Atlantic Ocean

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, L Bugoni, PG Kinas, LASP Madureira   +3 more
openaire   +1 more source

Egg cannibalism in the northern population of the Argentine anchovy, Engraulis anchoita (Clupeidae)

Fisheries Research, 2007
Abstract 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, Jéssica Curelovich, Gustavo J. Macchi   +2 more
openaire   +1 more source

Feasibility of microwave-induced combustion for trace element determination in Engraulis anchoita by ICP-MS

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, Camila L, Knorr, Erico M M, Flores, Edson I, Müller, Marcia F, Mesko, Ednei G, Primel, Fabio A, Duarte   +6 more
openaire   +2 more sources

Modelling the effect of temperature and lipid content on anchovy (Engraulis anchoita) salting kinetics

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
openaire   +1 more source

Benefits of frontal waters for the growth of Engraulis anchoita larvae: The influence of food availability

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, Mariela L. Spinelli, Daniel R. Brown, Marcelo Pájaro, Marina V. Diaz, Fabiana L. Capitanio   +5 more
openaire   +2 more sources