Results 41 to 50 of about 1,204 (167)
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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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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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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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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Brazilian Journal of Oceanography, 2009 The influence of the 1992-1993 El Niño events on the reproductive behavior of the Scomber japonicus peruanus (Chub mackerel) was studied from samples collected monthly, along the Peruvian coast (3º23'S-14º00'S), from January 1990 to December 1993.
Hilda Caramantin-Soriano +2 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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Jurnal Ilmiah Perikanan dan Kelautan, 2015 The high interest of public to Marine fish, making more request of chub mackerel (Scomber japonicus). Chub Mackerel is one commodity that has economic and high nutrient value. The Chub Mackerel obtained from the Indonesian importation from China. However,
Sri Subekti +2 more
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Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries, 2023 In this study, 75 chub mackerels that were caught in the Canakkale Strait in Türkiye between October to December, 2019, were examined for the presence of parasites.
Ruhay ALDIK , Fikret ÇAKIR
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Keeping Quality of Mackerel, Scomber japonicus, by Using Aureomycin
NIPPON SUISAN GAKKAISHI, 1955 It has already been shown that the prolongation of storage life of the sardine was obtained by a 30-minute dip in a 10 ppm aureomycin containing brine1). The present paper deals with a similar study of the effectiveness of aureomycin to keeping quality of the mackerel.
TOMIYAMA, Tetuo +2 more
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Fisheries Oceanography, EarlyView.ABSTRACT Japanese anchovy (Engraulis japonicus) is the most abundant fish in the East China Sea (ECS) and an important fishery resource throughout its life stages. Using samples collected along the ECS shelf‐break in April over a 22‐year period (2001–2022), we examined the horizontal distribution and interannual variability of larval density (mean ...
Chiyuki Sassa +5 more
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