Results 171 to 180 of about 2,212 (204)

Scomber scombrus (2) Linnaeus 1758

, 1932
Identification guide to Scomber scombrus (2) (mackerel), and the geographical distribution of that species. Produced by J. Le Gall, 1932. Includes 6 figures.
J. Le Gall (17317729)
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Scomber scombrus (1) Linnaeus 1758

, 1932
Identification guide to Scomber scombrus (mackerel), and the geographical distribution of that species. Produced by J. Le Gall, 1932. Includes 1 figure.
J. Le Gall (17317729)
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Characterisation of the microbiota of Atlantic mackerel (Scomber scombrus)

International Journal of Food Microbiology, 2011
In this study the microbiota of Atlantic mackerel (Scomber scombrus) collected by a commercial purse seiner was examined. Fish were collected directly from the purse seine and from the Refrigerated Sea Water (RSW) transport tank after loading. The culturable microbiota and Specific Spoilage Bacteria (SSB) were quantified on Iron Agar Lyngby (IAL) and ...
Cecilie Smith, Svanevik, Bjørn Tore, Lunestad   +1 more
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Ultrasonic characterization of Atlantic mackerel (Scomber scombrus)

Food Research International, 2001
The influence of frequency (1–6 MHz), temperature (5–25°C) and composition on the ultrasonic velocity and attenuation coefficient of Atlantic mackerel (Scomber scombrus) was investigated. The ultrasonic velocity was insensitive to frequency, whereas the attenuation coefficient increased with frequency.
Halldor Sigfusson, Eric A Decker, David J McClements   +2 more
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The storage of mackerel (Scomber scombrus). Development of histamine and rancidity

Journal of the Science of Food and Agriculture, 1976
AbstractA method for estimating histamine in spoiling mackerel is given and the results for fish stored at ambient temperature, in ice and frozen storage are reported. Peroxide values are also reported for mackerel that has been processed in a number of different ways and stored at −14, −21 and −29°C for up to 1 1/2 years.
R, Hardy, J G, Smith
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CHARACTERIZATION OF LIPOXYGENASE FROM MACKEREL (SCOMBER SCOMBRUS) MUSCLE

Journal of Food Biochemistry, 2007
The polyunsaturated fatty acid (PUFA) in fish render them potentially susceptible to enzymatic oxidation. Lipoxygenase (LOX) activity from mackerel (Scomber scombrus) was characterized with respect to pH stability and activity, temperature stability, buffer and substrate prefeences and inhibition patterns.
SREEPARNA BANERJEE, SANTOSH KHOKHAR, RICHARD K. OWUSU APENTEN   +2 more
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Enzyme polymorphisms in the atlantic mackerel, Scomber scombrus L.

Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1978
Abstract 1. 1. Four enzymes were examined in Scomber scombrus as potential genetic tags. Samples were collected over a wide geographical area along both coasts of the North Atlantic and in the Adriatic Sea. 2. 2. Two polymorphic loci—glucosephosphate isomerase and xanthine dehydrogenase—showed similar allele frequencies throughout their ...
P.J. Smith, A. Jamieson
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Mackerel. (Scomber scombrus)

2018
Notes on the habitat, diet, behavior, and population stock of the mackerel.
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Determination of biogenic amines in dry fish samples (Scomber scombrus)

International Journal of Science and Research Archive, 2023
The research focuses on the comprehensive analysis and quantification of biogenic amines in dry fish samples, an essential aspect of food safety and quality. To achieve accurate and reliable results, a robust analytical method was adopted using high-performance liquid chromatography (HPLC) equipped with DAD UV/ Vis detector.
null Oriji O. G, null Okpara-Akpotu J. O
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Histidine metabolism in fish. Urocanic acid in mackerel (Scomber scombrus)

Journal of the Science of Food and Agriculture, 1977
AbstractUrocanic acid, isolated from perchloric extracts of the flesh of mackerel (Scomber scombrus) using an anion exchange resin Dowex‐1 acetate, was identified by thin‐layer chromatography, u.v. absorption and mass spectra. During storage of sterile and non‐sterile tissue the concentration of urocanic acid increased at similar rates, indicating that
I M, Mackie, J, Fernandez-Salguéro
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