Results 111 to 120 of about 224 (139)

Inhibición de proteasas en geles de surimi de jurel (Trachurus murphyi) / Inhibition of proteases in surimi gels from jack mackerel (Trachurus murphyi)

Food Science and Technology International, 1999
The effects of 0-5% levels of beef plasma, egg white and potato extract as protease inhibitors of jack mackerel surimi (Trachurus murphyi) and their effects on functional properties were studied. Gel quality was evaluated measuring gel strength, deformation, rupture force, water holding capacity, color and sensory evaluation.
C.M. Dondero, S.P. Concha, V.E. Curotto
exaly   +2 more sources

Age and Growth of Horse Mackerel Trachurus murphyi off Chile

Transactions of the American Fisheries Society, 1973
Abstract Horse mackerel, Trachurus murphyi, were collected during the fishing seasons of 1962–1963 and 1963–1964 from three different fishing areas off the coast of Chile. Age and growth were studied through the otoliths and length frequency distribution of the fish. More than 90% of the captures consisted of 4- to 6-year-old fish. The oldest specimen,
exaly   +2 more sources

Isolation and characterization of microsatellite loci for the jack mackerel (Trachurus murphyi Nichols, 1920)

Conservation Genetics, 2009
Eight microsatellite loci were developed for the jack mackerel (Trachurus murphyi), a fish of significant commercial importance in the Southeast Pacific. Genetic variation at these loci was examined in 15 samples from the locality of Talcahuano (Chile).
Cristian B Canales-Aguirre, Ricardo Galleguillos   +1 more
exaly   +2 more sources

Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi)

Journal of Food Science, 1988
ABSTRACT Mechanical and physical properties of light and dark tissues from horse mackerel ( Trachurus murphyi ) were determined for tissue separation. Raw dark tissue was 1.8 times harder than raw white (1.4 and 0.79 kg‐f/g, respectively).
M. RUTMAN, J. M. AGUILERA, G. BISSO
exaly   +2 more sources

Isolation and Bioactivity Screening of Marine Environmental Bacteria from Trachurus Murphyi Chile Fishery

Advanced Materials Research, 2013
Marine bacteria have been proven to be a profound resource on the development of natural product chemistry and upon the medical sciences. The pelagic fishery locates the wide international public sea regions and contains huge resource and technical benefits.
Qiao Yang
exaly   +2 more sources

Tandem mass tag–based proteomics analysis of protein changes in the freezing and thawing cycles of Trachurus murphyi

Journal of Food Science, 2022
Abstract We investigated the proteome variations in Trachurus murphyi with different cycles of freezing and thawing (FT) under frozen storage. A total of 2,482 proteins were assessed quantitatively, of which 269 proteins were recognized as differential abundance proteins during the second FT cycle until the eighth FT cycle.
Chunlin Hu
exaly   +2 more sources

Efecto crioprotector de maltodextrinas en surimi de jurel (Trachurus murphyi)/Cryoprotective effect of maltodextrins on surimi from jack mackerel (Trachurus murphyi)

Food Science and Technology International, 1996
This research evaluated the cryoprotective effects of 18, 20, 25 and 36 DE (dextrose equivalent) maltodextrins at 8% w/w in surimi from jack mackerel stored at -18 "C for 27 weeks. The results were compared with a commercial mixture (8% sucrose/sorbitol 1:1) and with a control without cryoprotectants.
M. Dondero, C. Sepúlveda, E. Curotto
openaire   +1 more source

Modelled day-night biases in spatial structure of jack mackerel (trachurus murphyi) in Chile

2015 IEEE/OES Acoustics in Underwater Geosciences Symposium (RIO Acoustics), 2015
The jack mackerel population has been assessed directly by fisheries acoustics without consider the day-night fish school behavior. In this paper the day-night effect on spatial structure of Jack mackerel is analyzed from fisheries acoustics surveys.
Jorge Paramo, Carolina Lang, Sergio Lillo   +2 more
openaire   +1 more source

Nutrient composition of Peruvian jack mackerel Trachurus murphyi from New Zealand waters

Journal of Food Composition and Analysis, 1989
Abstract Protein, oil, moisture, and ash contents of fillet, head, viscera, skin, frame, and whole Peruvian jack mackerel ( Trachurus murphyi ) from the New Zealand Exclusive Economic Zone were determined. The results were compared to corresponding data on T. declivis and T. novaezelandiae from this zone. T.
Peter Vlieg, Kevin N. Bailey
openaire   +1 more source

Partial Purification and Characterization of Alkaline Thermostable Proteases of Jack Mackerel(Trachurus murphyi)

Journal of Aquatic Food Product Technology, 1999
Abstract The objective of this research was to carry out the extraction, partial purification, characterization and inhibition of the alkaline thermostable proteases of jack mackerel white muscle (Trachurus murphyi). It was determined that the better extraction medium of proteolyt-ic enzymes was 60 mM bicarbonate buffer pH 9.5. The partial purification
E. Curotto, L. Canales, P. Alviña, M. Dondero   +3 more
openaire   +1 more source