Results 211 to 220 of about 11,465 (244)

Mackerel. (Scomber scombrus)

2018
Notes on the habitat, diet, behavior, and population stock of the mackerel.
openaire   +1 more source

New insight into trophic niche partitioning and diet of mackerel (Scomber scombrus) and herring (Clupea harengus) in Icelandic waters

, 2021
Understanding the competitive interactions of ecological similar species is essential to determine their role and niche in the ecosystem. Using both conventional dietary methods and stable isotope analysis, we examined the feeding ecology, trophic ...
Cecilia Kvaavik, G. J. Óskarsson, Hildur Petursdottir, G. Marteinsdóttir, A. K. Daníelsdóttir   +4 more
semanticscholar   +1 more source

Population structure and dynamics of the Atlantic mackerel (Scomber scombrus) in the North Atlantic inferred from otolith chemical and shape signatures

Fisheries Research, 2020
The Atlantic mackerel, Scomber scombrus, is an economically important and widely distributed fish species in the North Atlantic, currently considered to comprise two stocks: the North-West Atlantic (NWA) and the North-East Atlantic (NEA).
A. Moura, A. Muniz, E. Mullis, Jonathan M. Wilson, R. Vieira, A. Almeida, E. Pinto, G. Brummer, P. V. Gaever, J. Gonçalves, A. T. Correia   +10 more
semanticscholar   +1 more source

In Vitro Antioxidant Activity Dpph Assay of Protein Hydrolysate Mackerel (Scomber Scombrus) Viscera

Grouper
Based on exports data mackerel (Scomber sombrus) in 2023 approximately 2,702 tons, while by-products had produced around 60%. This creates serious problems with its disposal.
Windra Hutama Putra, Sri Subekti, Muhammad Amin   +2 more
semanticscholar   +1 more source

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
openaire   +2 more sources

Effect of Various Processing Methods on Quality of Mackerel (Scomber scombrus)

Food and Bioprocess Technology, 2011
The effects of combinations of processes (hot smoking, marinating, vacuum packing and seasoning with dill (Anethum graveolens) on the quality parameters of mackerel (Scomber scombrus) stored at 4 °C were investigated in terms of sensory, chemical (total volatile basic nitrogen [TVB-N], thiobarbituric acid [TBA], peroxide value [PV], free fatty acids ...
Ozogul Y., Balikci E.
openaire   +1 more source

Isolation of Immunomodulatory Biopeptides from Atlantic Mackerel (Scomber scombrus) Protein Hydrolysate based on Molecular Weight, Charge, and Hydrophobicity

Food and Bioprocess Technology, 2022
Soheila Abachi, Clément Offret, I. Fliss, A. Marette, L. Bazinet, L. Beaulieu   +5 more
semanticscholar   +1 more source

EFFECTS OF SMOKING ON PROTEIN QUALITY OF ATLANTIC MACKEREL (Scomber scombrus)

Journal of Food Processing and Preservation, 1986
Atlantic Mackerel (Scomber scombrus) fillets were hot-smoked using an AFOS-Torry Mini Kiln. The nutritional quality of both smoked and nonsmoked fish protein prepared from the same lot of fish, and of a standard protein casein, were evaluated by protein efficiency ratio (PER) in male rats.
A.K.M. AMINULLAH BHUIYAN, R.G. ACKMAN, S.P. LALL   +2 more
openaire   +1 more source

Quality assessment of differently treated mackerel (Scomber scombrus)

Animal Production Research Advances, 2006
The quality assessment of differently treated mackerel (Scomber scombrus), sourced from commercial cold storage facilities in Owerri, was carried out using 1kg of fish each of the treatments – T1, T2, T3, and T,sub>4 for the brined, salted, marinade, and control (not treated) respectively.
Anyanwu, DC, Kekeocha, CC, Njoku, NE
openaire   +1 more source

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.
openaire   +1 more source