EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE [PDF]
Journal of Food and Dairy Sciences, 2016 Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger ...
A. El-Karamany
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Changes in Life History Traits of Small Pelagic Fish in the Western Mediterranean Sea
Frontiers in Marine Science, 2021 Small pelagic fish (SPF) in the western Mediterranean Sea are key elements of the marine food web and are important in terms of biomass and fisheries catches.
Marta Albo-Puigserver +11 more
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Determination of some heavy metals in canned Sardines fish from Iraqi markets
مجلة كلية الطب, 2016 present in the environment could constitute a hazard to food security and public health. These can be accumulated in aquatic animals such as fish. Objective: In this study, selected heavy metals: Copper (Cu), Nickle (Ni), Chromium (Cr) and Iron (Fe) were
Khalid N. Jasim, Samir L. Shkhaier
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Global Warming and Mass Extinctions Associated With Large Igneous Province Volcanism
Geophysical Monograph Series, Page 83-102., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
David P. G. Bond, Yadong Sun
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Brazilian Journal of Oceanography, 1981 A surplus-yield model of Schaefer (1954; 1957) was used to study a maximum sustainable yield of the Brazilian sardine. Applying the prices of sardine and operation cost, an economical yield of sardine was discussed.
Yasunobu Matsuura
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Chemical profile of Salted and Smoked Fish [PDF]
Benha Veterinary Medical JournalFrom various super markets in Egypt, 90 randomly selected samples of smoked herring, salted sardine, and fesiekh (30 of each) were gathered. The pH levels in the smoked and salted fish products that were evaluated were 6.18±0.03, 6.40±0.05, and 6.49±0.05
Yomna Soliman +3 more
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Известия ТИНРО, 2022 The results of trawl surveys in the Sea of Okhotsk and in the Pacific waters of Kuril Islands at the R/V «Professor Kaganovskii» in the winter 2021 are analyzed.
A. N. Starovoitov +2 more
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Sharp decline of Oil sardine in Kerala, says CMFRI The Print dated 5th July 2022 [PDF]
, 2022 Catch of oil sardine, a tasty and favorite variety of marine fish integral to Kerala cuisine, has drastically decreased to a meager 3,297 tonnes in the southern state last year, according to the Central Marine Fisheries Research Institute (CMFRI ...
CMFRI, Library
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SALTED SARDINE RESIDUE TO FEED COBIA: ZOOTECHNIC ADVANTAGES AND HISTOLOGICAL RESPONSES
Boletim do Instituto de Pesca, 2019 Industrial fish processing generates a significant amount of wastes, which are high-value nutritional by product. Therefore, the use of fish residues could be a sustainable practice for fattening marine finfishes. In the present study, we have evaluated
Leandro Amaral Herrera +5 more
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eeholmes/Sardine-F0: Manuscript archive
, 2022 Repository for Holmes, E.E., BR, S., Nimit, K., Maity, S., Checkley, D.M., Jr., Wells, M.L. and Trainer, V.L. (2021), Improving landings forecasts using environmental covariates: A case study on the Indian oil sardine (Sardinella longiceps).
Eli Holmes
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