Results 181 to 190 of about 6,576 (206)
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Food Science and Biotechnology, 2011
The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%), whereas blue mackerel had the highest moisture (70.10%) and the lowest crude fat (2.89 ...
Jin Han Bae, Sung Ho Yoon, Sun Young Lim
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The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%), whereas blue mackerel had the highest moisture (70.10%) and the lowest crude fat (2.89 ...
Jin Han Bae, Sung Ho Yoon, Sun Young Lim
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Fecundity of the Argentinean mackerel Scomber japonicus marplatensis
Marine Biology, 1969Research on the spawning and fecundity of the Argentinean mackerel Scomber japonicus marplatensis was carried out during the spawning season 1966/67. The purpose of the present study was to obtain data for the estimation of the number of eggs which can be produced and spawned by one female of a known size, during one season of reproduction: 152 females
J. D. de Ciechomski, D. A. Capezzani
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Mitochondrial DNA Part A, 2015
Mackerel is marketed at prices according to the species type, Scomber japonicus and Scomber scombrus. Distinguishing these two species with the naked eye is difficult, and their differentiation becomes more difficult after they are processed by cooking, thereby leading to counterfeiting issues.
Jeong Jin, Ahn +5 more
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Mackerel is marketed at prices according to the species type, Scomber japonicus and Scomber scombrus. Distinguishing these two species with the naked eye is difficult, and their differentiation becomes more difficult after they are processed by cooking, thereby leading to counterfeiting issues.
Jeong Jin, Ahn +5 more
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Characteristics of Fish Protein Hydrolysate from Mackerel (Scomber Japonicus) By-Products
Journal of Hunan University Natural Sciences, 2022Fishery processing industry produces a high number of by-products. Fortunately, some fish by-products can be reused and converted into valuable products, such as fish protein hydrolysates. Fish protein hydrolysate (FPH) is known to have a high functional value.
Rahmi Nurdiani +3 more
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Thirty novel microsatellite markers for the coastal pelagic fish, Scomber japonicus (Scombridae)
Journal of Genetics, 2012Scomber japonicus (Scombridae: Scomber) is a wide-spread pelagic fish in the warm and temperate transition coastal areas and adjacent seas of Atlantic, Pacific and northwest Indian oceans (Collette and Nauen 1983). Although there are few studies on development of microsatellite markers that provide useful tool to evaluate population genetic diversity ...
Liyan, Zeng, Qiqun, Cheng
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Diet of the chub mackerel Scomber japonicus in the eastern Adriatic Sea
Cahiers de biologie marine, 2012Scomber japonicus is a pelagic fish species that is widely distributed around the world. The sample of chub mackerel (N = 400) in this study was collected during 2007 and 2008, from the commercial purse seine catches in the eastern part of the Adriatic Sea. Nine taxonomic groups of prey were found in the stomachs of chub mackerel.
Čikeš Keč, Vanja +2 more
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A Temperature-Dependent Growth Equation for Larval Chub Mackerel (Scomber japonicus)
Ocean Science Journal, 2020Chub mackerel are commercially one of the most important species in the western North Pacific. Variations in water temperature and growth during the early life stages are critical in determining the subsequent recruitment and potential catch of chub mackerel, but yet no study has explicitly provided a temperature-dependent growth equation for chub ...
Seonggil Go, Kyunghwan Lee, Sukgeun Jung
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Molecular characterization of muscle-parasitizing didymozoid from a chub mackerel, Scomber japonicus
Acta Parasitologica, 2015AbstractDidymozoids found in the muscles of marine fish are almost always damaged because they are usually found after being sliced. Therefore, identifying muscle-parasitizing didymozoids is difficult because of the difficulty in collecting non-damaged worms and observing their organs as key points for morphological identification.
Niichiro, Abe, Mitsuru, Okamoto
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Hydrodynamics of caudal fin locomotion by chub mackerel,Scomber japonicus(Scombridae)
Journal of Experimental Biology, 2002SUMMARYAs members of the derived teleost fish clade Scombridae, mackerel exhibit high-performance aquatic locomotion via oscillation of the homocercal forked caudal fin. We present the first quantitative flow visualization of the wake of a scombrid fish, chub mackerel Scomber japonicus (20-26cm fork length, FL), swimming steadily in a recirculating ...
Jennifer C, Nauen, George V, Lauder
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Chub Mackerel (Pacific Chub Mackerel, Scomber japonicus)
2021Igor S. Zonn +4 more
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