Results 141 to 150 of about 1,482 (164)
Heavy Metal Bioaccumulation in Peruvian Food and Medicinal Products. [PDF]
FoodsTejada-Purizaca TR +10 more
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Sexual dimorphism does not translate into foraging or trophic niche partitioning in Peruvian boobies (Sula variegata). [PDF]
PLoS OneWang SY +5 more
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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
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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
openaire +3 more sources
Age and Growth of Horse Mackerel Trachurus murphyi off Chile
Transactions of the American Fisheries Society, 1973Abstract 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,
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Food Science and Technology International, 1996
Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel ( Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate.
M. Dondero, M. Araya, E. Curotto
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Protein denaturation during frozen storage at -18 "C for 16 weeks was studied in jack mackerel ( Trachurus murphyi) actomyosin. The cryoprotective effect of different additives was evaluated at a level of 8°/, (w/w): sucrose/sorbitol (1:1), maltodextrin 25 DE, milk whey and sodium lactate.
M. Dondero, M. Araya, E. Curotto
openaire +3 more sources
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 +2 more
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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 +2 more
openaire +3 more sources
Transglutaminase Effects on Gelation of Jack Mackerel Surimi (Trachurus Murphyi)
Food Science and Technology International, 2002M. Dondero, E. Curotto, V. Figueroa
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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
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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
Properties of Dark and Light Tissue from Horse Mackerel (Trachurus murphyi)
Journal of Food Science, 1988ABSTRACT 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
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Nutrient composition of Peruvian jack mackerel Trachurus murphyi from New Zealand waters
Journal of Food Composition and Analysis, 1989Abstract 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
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