Results 31 to 40 of about 1,257 (170)
Memorias do Instituto Oswaldo Cruz, 1987 The histopathology induced by Nematobothrium scombri (Trematoda) in Scomber japonicus and of larval anisakid nematodes in Pagrus pagrus is described. Nematodes larvae occurred within the liver capsule and N.
J. C. Eiras, A. A. Rego
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Taxonomic review of Argentine mackerel Scomber japonicus (Houttuyn, 1782) by phylogenetic analysis. [PDF]
Mol Biol Res Commun, 2017 Taxonomically, Argentine mackerels were first considered as Scomber japonicus marplatensis and later as Scomber japonicus Houttuyn 1782, although, in the last years, different studies have suggested that South Atlantic mackerel species belongs to Scomber colias Gmelin 1789.
Trucco MI, Buratti CC.
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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
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Frontiers in Marine Science, 2021 To evaluate the importance of the northern Satsunan area in southern Japan as a spawning and nursery ground for chub mackerel (Scomber japonicus), we investigated the early life history characteristics (e.g., larval distribution, feeding habits, and ...
Gen Kume +9 more
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Helmintofauna de cavalas, Scomber japonicus Houtt, do Rio de Janeiro
Memorias do Instituto Oswaldo Cruz, 1983 Os autores identificaram as seguintes espécies de helmintos, coletados de 50 cavalas, Scomber japonicus, no Rio de Janeiro: Kuhnia scombri (Kuhn, 1829) e Grubea cochlear (Diesing, 1858) (Monogenea); Opechona orientalis (Layman, 1930), Lecithocladium ...
A. Arandas Rêgo, Claudia P. Santos
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Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage. [PDF]
Korean J Food Sci Anim Resour, 2014 This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups.
Kim KB +5 more
europepmc +4 more sources
Scomber japonicus Houttuyn 1782
, 2007 Scomber japonicus Houttuyn, 1782 Aegean Sea: 23500-449 (1 spc.), 1969, M. Demir; 23500-456 (2 spc.); 23500-708 (1 spc.), January 2001, Bozcaada Island, trammel net, 30 m, L. Eryilmaz. Mediterranean Sea: 23500-764 (3 spc.), 29.04.2005, Samandagi, beach seine, C. Dalyan.
Nurettin Meriç +2 more
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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 +11 more
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Growth Heterogeneity of Chub Mackerel (Scomber japonicus) in the Northwest Pacific Ocean [PDF]
Journal of Marine Science and Engineering, 2022 Chub mackerel (Scomber japonicus) is a pelagic fish widely distributed in temperate and subtropical zones throughout the Indian and Pacific Oceans and is commercially exploited, particularly in the North Pacific. Although highly targeted in this region, little is known about their life history aspects.
Kai Cai +4 more
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Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage [PDF]
Journal of the Korean Society of Food Science and Nutrition, 2013 Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of ...
Koth-Bong-Woo-Ri Kim +7 more
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