Results 181 to 190 of about 3,154 (219)

Aroma-Active Compounds in Skipjack Tuna Sauce

Journal of Agricultural and Food Chemistry, 1998
Volatile compounds in skipjack tuna (Katsuwonus pelanis) viscera (STV) and tuna sauce (TS) made from STV were analyzed by vacuum simultaneous distillation−solvent extraction/gas chromatography/mass spectrometry/olfactometry and aroma extract dilution analysis.
Y. J. Cha, K. R. Cadwallader
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Swimming Speeds of Yellowfin and Skipjack Tuna

Transactions of the American Fisheries Society, 1966
Abstract Five hundred ten measurements of swimming speeds of skipjack tuna (Euthynnus pelamis) from four schools and 33 of yellowfin tuna (Thunnus albacares) from one school were made from underwater motion-picture records obtained at sea. The relation of swimming speed to rate of tail beats is described for yellowfin averaging 51.9 cm long and for ...
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The effect of changes in ambient temperature on spontaneous activity in skipjack tuna

Comparative Biochemistry and Physiology Part A: Physiology, 1972
Abstract 1. 1. The spontaneous activity of skipjack tuna tended to remain unchanged in the face of a gradual decrease in ambient temperature from 24 to 16°C. 2. 2. One fish cooled further showed a rapid decline in activity at 14°C and died at 13°C.
E D, Stevens, F E, Fry
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Dolichol biosynthesis: The occurrence of epoxy dolichol in skipjack tuna liver

Biochemical and Biophysical Research Communications, 2014
Polyisoprenoid alcohols from the livers of temperate sea fish (skipjack tuna, chub mackerel, red sea bream and rainbow trout) were analyzed by using 2D-TLC, electrospray ionization (ESI) mass spectrometry and NMR methods. Dolichols (Dols) were detected in all the fish livers, and they were composed of 19-22 isoprene units with Dol-20 as the predominant
Terumi Ishiguro, Yuiko Morita-Fujimura, Yoshihiro Shidoji, Hiroshi Sagami   +3 more
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Vascular Anatomy of the Counter-Current Heat Exchanger of Skipjack Tuna*

Journal of Experimental Biology, 1974
ABSTRACT The anatomy of the counter-current heat exchanger of skipjack tuna is described and the pattern of blood flow is analysed. The pattern of blood flow is from the dorsal aorta, through the exchanger to segmental arteries to the tissues, from the tissues to segmental veins and back through the exchanger to the post-cardinal vein ...
E D, Stevens, H M, Lam, J, Kendall
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Studies of the Erythrocyte Antigens of the Skipjack Tuna (Katsuwomus pelamis)

The American Naturalist, 1962
The results of testing approximately one thousand skipjack bloods from the central Pacific Ocean with several reagents obtained from legume seeds, and normal and immune animal sera, are shown. Significant differences in the frequency of K types (K1 and K2) are interpreted as evidence of at least three reproductively isolated populations of skipjack in ...
Lucian M. Sprague, James R. Holloway
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An Investigation into the Lipid Classes of Skipjack Tuna (Katsuwonus pelamis)

Journal of Food Science, 1984
ABSTRACT The lipid classes of the muscle of Skipjack tuna ( Katsuwonus pelamis ) were investigated over a period of 10 months by thinlayer chromatography. Triglycerides, diglycerides, monoglycerides and phospholipids content varied between 48.36 ± 1.22% and 62.49 ± 3.40%; 20.
ADEBISI MOGEED BALOGUN, S.O. TALABI
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Frozen Storage Studies of Formulated Skipjack Tuna Patties

Journal of Aquatic Food Product Technology, 1993
Plain and flavored formulated skipjack tuna patties with textural characteristics similar to that of ground beef were developed for use in school lunch programs. Shelf life studies of these patties indicated that the nutrient composition of raw and cooked fish patties held under frozen storage for nine months essentially remained the same.
Wayne T. Iwaoka, Jason S. Akamine
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Individual Variation in the Hemagglutinin Content of Yellowfin Tuna and Skipjack Bloods

The Journal of Immunology, 1952
Summary Individual variation has been discovered in the natural antibody content of yellowfin tuna and skipjack bloods collected in the Pacific. Three separate agglutinins, including one specific for human type B substance, are shown to exist in yellowfin tuna and one agglutinin specific for B substance in skipjack.
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Digestion and Food Consumption by Skipjack Tuna (Katsuwonus pelamis)

Transactions of the American Fisheries Society, 1969
Abstract Skipjack tuna, 39–50 cm fork length, were studied during their first month in captivity in tanks 7.3 m in diameter and 1.1 m deep. Water temperatures were 23.3° to 25.7° C. Passage of food through the alimentary canal was estimated from 54 fish that were fed as many thawed smelt as they would eat.
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