Results 171 to 180 of about 784 (200)
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Journal of the Science of Food and Agriculture, 1979
AbstractThe viscosity of high ionic strength muscle extract of hake decreases during storage of whole fish on ice. Linear correlation was obtained when log of reduced viscosity was plotted against days of storage on ice and also in the plot of reduced viscosity against sensory scores.
Marcos Crupkin +3 more
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AbstractThe viscosity of high ionic strength muscle extract of hake decreases during storage of whole fish on ice. Linear correlation was obtained when log of reduced viscosity was plotted against days of storage on ice and also in the plot of reduced viscosity against sensory scores.
Marcos Crupkin +3 more
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In Situ Target Strength Measurements Of Argentine Hake (Merluccius Hubbsi)
1998No abstracts are to be cited without prior reference to the author.In general, the measurements show TS values higher than those predicted by the standard model developed for physoclist ...
Madirolas, A., Machado, F. Castro
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The Journal of Parasitology, 1997
In an attempt to clarify the number and identity of copepod species of the genus Chondracanthus Delaroche, 1811 parasitizing common hake Merluccius hubbsi Marini, 1933 from Argentinean waters, a total of 4,569 fish were examined. All of the 995 copepods of the genus Chondracanthus collected from hake showed identical morphology and were identified as ...
J A, Etchegoin, N H, Sardella, J T, Timi
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In an attempt to clarify the number and identity of copepod species of the genus Chondracanthus Delaroche, 1811 parasitizing common hake Merluccius hubbsi Marini, 1933 from Argentinean waters, a total of 4,569 fish were examined. All of the 995 copepods of the genus Chondracanthus collected from hake showed identical morphology and were identified as ...
J A, Etchegoin, N H, Sardella, J T, Timi
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Storage Life of Frozen Blocks of Patagonian Hake (Merluccius hubbsi) Filleted and Minced
Journal of Food Science, 1985Relevant parameters that reflect quality loss during frozen storage in filleted and minced Patagonian hake at two different temperatures were determined. Cooked sensory assessment, oxidative rancidity, dimethylamine, formaldehyde, salt soluble protein, free and expressive drip, refractive index, pH and total volatile bases, were evaluated over a lo ...
A. S. CIARLO +2 more
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Isolation of Soluble Collagen from Hake Skin(Merluccius hubbsi)
Journal of Aquatic Food Product Technology, 1997ABSTRACT Collagen was extracted from hake skins (Merluccius hubbsi) with a 0.5 M acetic acid solution in a ratio of skin weight (g) to volume of solution (ml) of 1 to 20. An 85% of the total extractable proteins was obtained after 200 min of extraction at 0-4°C.
Alicia S. Ciarlo +2 more
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Parasite communities of Merluccius hubbsi from the Argentinian-Uruguayan common fishing zone
Fisheries Research, 1996Abstract This study is based on parasitological examinations of 159 specimens of Merluccius hubbsi (common hake) from the Argentinian-Uruguayan common fishing zone between June and December 1993. The examination extended the list of parasite species previously known from this host in the study area to the following taxa: Anthocotyle merluccii van ...
Norma Haydée Sardella, Juan Tomás Timi
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International Journal for Parasitology, 1990
A total of 2164 common hake Merluccius hubbsi captured in the Argentine-Uruguayan Common Fishing Zone was examined for parasitic copepods. The fish were infested with Chondracanthus palpifer and Neobrachiella insidiosa f. lageniformis, the former parasitizing the buccal cavity and the latter the branchial arches. C.
J A, Etchegoin, N H, Sardella
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A total of 2164 common hake Merluccius hubbsi captured in the Argentine-Uruguayan Common Fishing Zone was examined for parasitic copepods. The fish were infested with Chondracanthus palpifer and Neobrachiella insidiosa f. lageniformis, the former parasitizing the buccal cavity and the latter the branchial arches. C.
J A, Etchegoin, N H, Sardella
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Fisheries Research, 2010
Abstract Otolith microstructure of late larvae and early juveniles of both northern and southern stocks of Argentine hake ( Merluccius hubbsi ) was described, and the duration of the pelagic stage of the larvae was estimated. An irregular primordium of the otolith, enclosing growth increments originated from a central nucleus, is delimited by the ...
C.C. Buratti, B.A. Santos
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Abstract Otolith microstructure of late larvae and early juveniles of both northern and southern stocks of Argentine hake ( Merluccius hubbsi ) was described, and the duration of the pelagic stage of the larvae was estimated. An irregular primordium of the otolith, enclosing growth increments originated from a central nucleus, is delimited by the ...
C.C. Buratti, B.A. Santos
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Fisheries Research, 2018
Abstract Spawning frequency (SF) is a parameter that represents the number of spawning events per time unit, used to estimate the reproductive potential of many fish populations. We analyzed the relationship between SF and size and age of Argentine hake females from the Patagonian stock.
Gustavo J. Macchi +3 more
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Abstract Spawning frequency (SF) is a parameter that represents the number of spawning events per time unit, used to estimate the reproductive potential of many fish populations. We analyzed the relationship between SF and size and age of Argentine hake females from the Patagonian stock.
Gustavo J. Macchi +3 more
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Bulletin of the Pan American Health Organization, 1989
Fillets of a hake, Merluccius merluccius hubbsi, were exposed to 2 kGy, 6 kGy, and 10 kGy of ionizing radIation from a Cobalt 60 source and were subsequently stored frozen at 0 degree C. Both these irradiated samples and control samples were examined to determine their bacterial counts and organoleptic qualities (texture, elasticity odor, color, and ...
E, Valdés, D, Szeinfeld
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Fillets of a hake, Merluccius merluccius hubbsi, were exposed to 2 kGy, 6 kGy, and 10 kGy of ionizing radIation from a Cobalt 60 source and were subsequently stored frozen at 0 degree C. Both these irradiated samples and control samples were examined to determine their bacterial counts and organoleptic qualities (texture, elasticity odor, color, and ...
E, Valdés, D, Szeinfeld
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