Results 121 to 130 of about 69,748 (257)

Status of the spawning biomass of the Pacific sardine, 1974-75 [PDF]

, 1975
In order to initiate a fishery for the Pacific sardine, Sardinops sajax caeruleus, it is required that the spawning biomass be determined to have reached a minimum of 20,000 short tons.
Klingbeil, Richard A.
core  

The Effect of Astaxanthin on Quality of the Common Cuttlefish (Sepia officinalis) Marinade

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
The effects of astaxanthin sourced from Haematococcus pluvialis on quality parameters such as oxidative stability, microbiological safety, and sensory acceptability were investigated by adding it to cuttlefish (Sepia officinalis) marinade, during storage period.
Pınar Baldemir, Şükran Çaklı
wiley   +1 more source

Pengaruh Penyiangan Dan Suhu Penyimpanan Terhadap Mutu Kimiawi, Mikrobiologis Dan Organoleptik Ikan Tongkol (Auxis Tharzard, Lac) [PDF]

, 2007
Ikan tongkol merupakan salah satu bahan pangan yang dikonsumsi masyarakat dan jika dibiarkanpada suhu kamar, maka terjadi proses penurunan mutu menjadi busuk.
Adiputra, N. (N), Arka, I. B. (I), Suranaya Pandit, I G, Suryadhi, N. T. (N)   +3 more
core  

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3686-3695, April 2026.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez, Giulia Secci, Lorena Barros, Gabriel Dasilva, Giuliana Parisi, Isabel Medina   +5 more
wiley   +1 more source

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Status of the spawning biomass of the Pacific sardine, 1978-79 [PDF]

, 1979
State law requires that the population of Pacific sardines, Sardinops sagax caeruleus, must reach a minimum spawning biomass of 20,O0O short tons before initiation of a fishery.
Klingbeil, Richard A.
core  

Ecosystem Impacts of the Landing Obligation for Unwanted Catch in Thermaikos Gulf (Greece)

Fisheries Management and Ecology, Volume 33, Issue 2, Page 246-259, April 2026.
ABSTRACT Discards by marine commercial fisheries have been an issue of major concern to the scientific community in recent years. We modeled the ecological and trophic consequences of a mandatory landing obligation (LO) regulated by the reformed Common Fisheries Policy [Regulation (EU) 1380/2013] on the Thermaikos Gulf ecosystem (northwestern Aegean ...
Ioannis Keramidas, Donna Dimarchopoulou, Ioanna Argyrou, Athanassios C. Tsikliras   +3 more
wiley   +1 more source

Assessment of a Baited Remote Underwater Video Method to Evaluate American Lobster (Homarus americanus) Response to Baits in Nature

Fisheries Management and Ecology, Volume 33, Issue 2, Page 339-354, April 2026.
ABSTRACT The American Lobster (Homarus americanus) is the target of an extensive fishery in the Northwest Atlantic, yet there is no systematic method for evaluating relative performance of baits for the fishery. We used Baited Remote Underwater Video (BRUV) to assess lobster attraction to commercial baits versus natural prey.
L. Grace Walls, Rachel Webber, Laura Brady, Michelle Hodgson, Iain J. McGaw, Russell C. Wyeth   +5 more
wiley   +1 more source

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley   +1 more source

Empty Rivers: The Decline of River Herring and the Need to Reduce Mid-Water Trawl Bycatch [PDF]

, 2007
Examines the effects of industrial mid-water trawlers on river herring populations along the East Coast and makes recommendations for how to protect herring ...
Amy Schick Kenney
core