Results 11 to 20 of about 332 (138)

Mackerel (Scomber australasicus) Reproduction in Northeastern Taiwan

Journal of Marine Science and Engineering, 2021
Blue mackerel (Scomber australasicus) is a crucial target species for coastal fisheries in Taiwan, and additionally it has maintained its status as the highest-produced species.
Sunarti Sinaga, Hsueh-Jung Lu, Jia-Rong Lin   +2 more
doaj   +2 more sources

Multidisciplinary approach in study of the zoonotic Anisakis larval infection in the blue mackerel (Scomber australasicus) and the largehead hairtail (Trichiurus lepturus) in Northern Taiwan

Journal of Microbiology, Immunology and Infection, 2020
Background: Anisakid larvae are the food-borne pathogen highly prevalent among numerous marine fishes. Accidental consumption of infected raw or poorly cooked fish fillets may cause anisakiasis.
Pasaikou Sonko, Solomon Chih-Cheng Chen, Chia-Mei Chou, Ying-Chieh Huang, Shao-Lun Hsu, Daniel Barčák, Mikuláš Oros, Chia-Kwung Fan   +7 more
doaj   +2 more sources

Expert method for differentiation of chub mackerel (Scomber japonicus) and blue mackerel (S. australasicus) in catches

Известия ТИНРО, 2016
Only one diagnostic sign is enough for differentiation of chub mackerel Scomber japonicus and blue mackerel S. australasicus working with mass material. It is a number of spines in dorsal fin: chub mackerel has 9-10 (often 9) and blue mackerel has 11-12 ...
Pavel G. Milovankin, Aleksey A. Somov
doaj   +3 more sources

Acoustic Estimation of Blue Mackerel (Scomber australasicus) Spawning Biomass in Yilan Bay, Taiwan: Integrating Depth Compensation and Fishery Data (2021–2024)

Fishes
The mackerel fishery is Taiwan’s most productive coastal fishery sector, with the blue mackerel (Scomber australasicus) being its primary target species.
Ting-Chieh Huang, Kuo-Wei Yen, Ruei-Gu Chen, Chia-Hsu Chih, Hsueh-Jung Lu   +4 more
doaj   +2 more sources

Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

Fishes, 2022
The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring.
Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, Emiko Okazaki   +7 more
doaj   +1 more source

Environmental DNA in the Kuroshio reveals environment-dependent distribution of economically important small pelagic fish

Frontiers in Marine Science, 2023
IntroductionSmall pelagic fishes constitute large proportions of fisheries and are important components linking lower and higher trophic levels in marine ecosystems.
Zeshu Yu, Zeshu Yu, Marty Kwok-Shing Wong, Marty Kwok-Shing Wong, Jun Inoue, Sk Istiaque Ahmed, Tomihiko Higuchi, Susumu Hyodo, Sachihiko Itoh, Kosei Komatsu, Hiroaki Saito, Shin-ichi Ito   +11 more
doaj   +1 more source

Application of a porous graphitic carbon column to carbon and nitrogen isotope analysis of underivatized individual amino acids using high‐performance liquid chromatography coupled with elemental analyzer/isotope ratio mass spectrometry

Rapid Communications in Mass Spectrometry, Volume 37, Issue 17, 15 September 2023., 2023
Rationale Isolation of underivatized amino acids (AAs) using high‐performance liquid chromatography (HPLC) is becoming a popular method for carbon (δ13C) and nitrogen isotope (δ15N) analyses of AAs because of the high analytical precision and for performing dual‐isotope analysis.
Yuchen Sun, Nanako O. Ogawa, Naoto F. Ishikawa, Thomas M. Blattmann, Yoshinori Takano, Naohiko Ohkouchi   +5 more
wiley   +1 more source

Ultrastructural and biochemical changes of sarcoplasmic reticulum in spotted mackerel (Scomber australasicus Cuvier, 1832) muscle during cold storage at 5 °C

International Journal of Food Science &Technology, Volume 58, Issue 7, Page 3810-3818, July 2023., 2023
Figure 1. Structural changes in spotted mackerel muscle during cold storage at 5 ˚C.(A) transverse sections of spotted mackerel dorsal muscle observed by light microscopy (×50). a: perimysium, b: endomysium. (B) percentage of the stained area during cold storage. Different lowercase letters indicate a significant difference (P < 0.05).
Jia Liang, Zhuolin Wang, Lijun Zhou, Yabin Niu, Chunhong Yuan, Yuanyong Tian, Koichi Takaki   +6 more
wiley   +1 more source

Difference in Black-tailed Gull (Larus crassirostris) diet during the breeding season for the last 10 years in the South Sea of Korea [PDF]

Journal of Ecology and Environment, 2013
Sea temperature in the South Sea of Korea has been increased over the last decades. Seabirds are sensitive to changes in food availability in marine environment.
Mi-ran Kim, Young-Soo Kwon, Hyung-Soo Noh   +2 more
doaj   +1 more source

Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties

Global Challenges, Volume 7, Issue 4, April 2023., 2023
This study proves that the ethanol residue remaining during polysaccharide extraction from skipjack tuna by‐products can be a source for parallel extraction of protein hydrolysates with good bioactivity and functional properties and can be employed as a natural source of antioxidant and antibacterial compounds that can be used in the food and ...
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, Mehdi Abdollahi   +3 more
wiley   +1 more source