Results 21 to 30 of about 75,385 (295)

Results of trawl survays of pacific salmon juviniles in the Bering and Okhotsk Seas in autumn 2021

Известия ТИНРО, 2022
The results of trawl surveys at western part of Bering Sea and Okhotsk Sea at the R\V «TINRO» and R/V «Professor Kaganovskii» in the fall 2021 are analyzed.
A. N. Starovoitov, S. S. Ponomarev, D. N. Chulchekov   +2 more
doaj   +1 more source

Migration and fisheries of north east Atlantic mackerel (Scomber scombrus) in autumn and winter. [PDF]

PLoS ONE, 2012
It has been suggested that observed spatial variation in mackerel fisheries, extending over several hundreds of kilometers, is reflective of climate-driven changes in mackerel migration patterns.
Teunis Jansen, Andrew Campbell, Ciarán Kelly, Hjálmar Hátún, Mark R Payne   +4 more
doaj   +1 more source

Rapid detection of praziquantel using monoclonal antibody-based ic-ELISA and immunochromatographic strips

Food and Agricultural Immunology, 2019
Praziquantel (PZQ) is a broad-spectrum antiparasitic drug used in mammals and fish. In this study, we developed an indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for the detection of PZQ residues.
Xinyi Shen, Liqiang Liu, Liguang Xu, Wei Ma, Xiaoling Wu, Gang Cui, Hua Kuang   +6 more
doaj   +1 more source

Development of a Home Meal Replacement Product Containing Braised Mackerel (Scomber japonicus) with Radish (Raphanus sativus)

Foods, 2021
The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers.
Gabriel Tirtawijaya, Seung Rok Kim, Woo Hee Cho, Jae Hak Sohn, Jin-Soo Kim, Jae-Suk Choi   +5 more
doaj   +1 more source

Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid

Foods, 2023
The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus).
Zheng Jin, Yisha Xie, Zheming Wang, Yue Wang, Qinxiu Sun, Xiuping Dong   +5 more
doaj   +1 more source

Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering

Czech Journal of Food Sciences, 2009
The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were ...
E. Abd El-Moneim Mahmoud, J. Dostálová, D. Lukešová, M. Doležal   +3 more
doaj   +1 more source

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Foods, 2021
Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing
Panumas Somjid, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan   +3 more
doaj   +1 more source

Functional anatomy, jaw mechanisms, and feeding behavior of Dunkleosteus terrelli (Placodermi, Arthrodira)

The Anatomical Record, EarlyView.
A new musculoskeletal reconstruction and revision of the cranio‐mandibular anatomy of the Devonian arthrodire placoderm Dunkleosteus terrelli from a comparative and functional anatomical perspective. Dunkleosteus is a specialized arthrodire with many specializations for feeding on large vertebrates, and many of its features are part of broader ...
Russell K. Engelman, Robert K. Carr, Kate Trinajstic, Zerina Johanson, Oleg A. Lebedev   +4 more
wiley   +1 more source

Effect of Rosemary Extract on Deodorization of Mackerel Based on GC-IMS Combined with Multivariate Statistical Analysis Method

Shipin gongye ke-ji
To investigate the effect of rosemary extract deodorizing solution on the deodorization of mackerel, the deodorization process was optimized using one-way and response surface tests, and the volatile components of mackerel before and after deodorization ...
Yuanyuan WANG, Zhengyu ZHANG, Libo QI, Xuhui HUANG, Baoshang FU   +4 more
doaj   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source