The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

The aim of the present study was to evaluate the effects of various sous-vide time–temperature regimes and their interactions on quality parameters of Atlantic mackerel (Scomber scombrus) during chilled storage. The mackerel ?llets were exposed to sous-vide treatment at 60, 75, and 90°C for 10, 15, and 20 min and further stored for 1, 3, and 7 days at 4 ± 1°C before analysis. Changes in pH, water content and cook loss, amount of water- and salt-soluble proteins, texture, and color parameters, as well as accumulation of lipid oxidation products in sous-vide-cooked mackerel were assessed. Sous-vide cooking time and temperature had the lowest contribution to the formation of primary and secondary products of lipid oxidation, as well as increase in yellowness of the fish flesh due to their accumulation; whereas duration of chilled storage led to a significant increase in oxidation and yellowness (p < 0.05). Duration of chilled storage also affected structural and textural properties of the fish muscle, leading to a decreased cook loss. At the same time, sous-vide cooking decreased the firmness of the fish muscle. Duration of chilled storage was found to have the highest significant effect (p < 0.001) on all physicochemical characteristics of sous-vide-cooked mackerel.     

Hydrolysis and Oxidation of Mackerel (Scomber scombrus) Mince Lipids with NaOCl and NaF Treatments

NaOCl (140-2000 ppm) and NaF (100-2000 ppm) were added to mackerel minces to test their effect on fish lipid hydrolysis and oxidation by analyzing free fatty acids, TBA value, and PV. NaOCl retarded lipid hydrolysis above 800 ppm, while NaF did so at the lowest level tested (100 ppm). NaOCl accelerated lipid oxidation even at the lowest level tested (140 ppm); however, NaF did not show any effect on lipid oxidation of the fish minces.     

Comparison of connective tissue structure and muscle toughness of spotted mackerel <Emphasis Type="Italic">Scomber australasicus</Emphasis> and Pacific mackerel <Emphasis Type="Italic">S. japonicus</Emphasis> during chilled and frozen storage

To characterize post-mortem changes in fish meat quality during chilled and frozen storage, muscle toughness and the connective tissue structure of muscle were compared between two mackerel species, spotted mackerel Scomber australasicus and Pacific mackerel S. japonicus. Measurement of the breaking strength of meat slices from both non-frozen fresh fish and frozen-thawed fish revealed that spotted mackerel meat was softer than Pacific mackerel meat. Under scanning electron microscopic observation, the connective tissue of non-frozen meat of spotted mackerel was thinner than that of Pacific mackerel. In addition, the collagen content in the spotted mackerel meat was lower than that of Pacific mackerel. These findings suggest that connective tissue structure might influence muscle toughness in mackerel.     

Predation dynamics of mackerel on larval and juvenile anchovy: is capture success linked to prey condition?

We tested whether the predation dynamics of chub mackerel Scomber japonicus and spotted mackerel S. australasicus on young anchovy Engraulis japonicus relates to individual growth characteristics of the prey and could account for the growth-selective survival predicted by recruitment hypotheses. Juvenile and adult mackerel were sampled along with their young anchovy prey field in 2004 (juvenile mackerel and larval anchovy) and 2005 (adult mackerel and juvenile anchovy) off the Pacific coast of Honshu, Japan. The recent 5-day mean growth rate of larval and juvenile survivors and prey found in the stomach of mackerel was estimated from the otolith microstructure. No significant difference was found between the recent growth of larval or juvenile survivors and that of preyed individuals. We conclude that despite a relatively small body size, the high activity level and predation skills displayed by mackerel prevent fast-growing larvae and early juveniles from benefitting in terms of the expected survival advantage over slow-growers. Hence, growth-selective predation mortality of larval fish would depend on the feeding ecology of the predator rather than predator size. Selection for fast growth is more likely to occur under predation pressure from invertebrate organisms and small pelagic fish specialized on zooplankton, such as herring and anchovy.     

气候变化对东南太平洋智利竹筴鱼渔获量的影响

为了探讨气候变化对智利竹筴鱼(Trachurus murphyi)渔获量的长期影响, 采集 1900—2016 年北大西洋涛动

(North Atlantic Oscillation, NAO)、太平洋年代际涛动(Pacific Decadal Oscillation, PDO)、厄尔尼诺(El Ni?o)等 8 个

低频气候变化参数, 全球海气温度异常指标时间序列数据和 1970—2016 年东南太平洋智利竹筴鱼总渔获量数据,

在对其进行相关性分析的基础上, 运用 BP 神经网络模型构建了东南太平洋智利竹筴鱼渔获量预测模型, 并以效率

系数为评价规则对预测模型进行评价, 进而得到了最优预测模型。最后对最优预测模型进行了因子敏感性分析, 提

取了对东南太平洋智利竹筴鱼(Trachurus murphyi)影响较大的因子。最优预测模型拟合效果显示, 渔获量拟合值与

观测值有基本一致的变化趋势, 两个序列的线性相关系数为 0.745, 模型拟合效果良好。最优模型因子敏感性分析

表明, 在研究期间, 影响东南太平洋智利竹筴鱼渔获量的气候变化表征因子主要为北大西洋涛动、太平洋年代际涛

动和北太平洋指数。     

6.

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage     

Sebnem Tolasa  Sukran Calki 《Journal Of Aquatic Food Product Technology》2013,22(2):172-182

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.     

7.

Novel method for improving the antioxidative properties of fish meat by direct injection of sodium l-ascorbate into the blood vessels of live fish     

Yasuyuki Tsukamasa  Keisuke Kato  Bimol Chandra Roy  Yasunori Ishibashi  Toru Kobayashi  Tomohiro Itoh  Masashi Ando 《Fisheries Science》2013,79(2):349-355

The color of the red muscle of pelagic fish is used as an indicator of freshness, and sustaining a bright red color is important for maintaining the commercial value of pelagic fish. Feeding fish with antioxidant compounds can delay metmyoglobin (metMb) formation, but the process requires long-term feeding. Live cultured Japanese horse mackerel Trachurus japonicus were used in this study. After anesthetization, 2 ml of blood was drawn from blood vessels, and a parenteral solution including an antioxidant compound was injected. Browning, metMb formation, and lipid oxidation of dark muscle during chilled storage were delayed by injecting sodium l-ascorbate as an antioxidant compound in the blood vessels of live fish.     

8.

Shelf-Life of Spanish Mackerel (Scomberomorus commerson) from Northern Australian Waters     

《Journal Of Aquatic Food Product Technology》2013,22(4):63-79

Abstract

The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 ± 9.8 hours and in headed and gutted fish for 19.6 ± 16.3 hours. Spanish mackerel retained good sensory quality for up to 14 days. The bacterial load reached 105 cfu/g by 18 days. K values were low for most of the storage time, < 40%. Histamine levels did not develop more than 10 mg/kg during storage. The pH of Spanish mackerel did not change much even though bacterial levels become high.     

9.

Influence of the Dietary Addition of Butylated-Hydroxytoluene and Lipid Level on the Flesh Lipid Quality of Beluga Sturgeon (Huso huso) During Frozen Storage     

Seyed Vali Hosseini  Abdolmohammad Abedian Kenari  Masoud Rezaei  Rajab Mohammad Nazari  Mojtaba Mohseni  Xesus Feas Sanchez 《Journal Of Aquatic Food Product Technology》2013,22(4):394-408

The main aim of the present work was to evaluate the effect of dietary butylated-hydroxytoulene (BHT as an antioxidant) and dietary lipid level on flesh lipid quality of Beluga sturgeon during frozen storage. An initial 135-day feeding trial evaluated practical-type diets containing 0 or 250 mg BHT kg^?1 with two lipid levels (12 and 24% diet on dry matter basis) in a factorial arrangement. Fillet samples were analyzed fresh or after storage at ?18 ± 1°C for 12 months. Dietary antioxidant supplementation had no significant effect on fat content and fatty acid composition in the studied fish muscle, but increasing the lipid concentration in the feed increased muscle lipid concentration. Lipid oxidation in fish muscle is related to increasing lipid concentration in the feed. In addition, oxidation was reduced for fish fed BHT. Results showed that dietary BHT supplementation can slow down the level of lipid oxidation in Beluga sturgeon muscles during frozen storage, but it had a direct relationship with dietary lipid level.     

10.

Occurrence of postmortem myoliquefactive kudoosis in Atlantic mackerel, Scomber scombrus L., from the North Sea     

Levsen A  Jørgensen A  Mo TA 《Journal of fish diseases》2008,31(8):601-611

Members of the myxosporean genus Kudoa occur in various marine teleosts worldwide. Several species are of concern to the fishery and aquaculture industries as they may produce unsightly cysts in the fish host's musculature or are associated with postmortem myoliquefaction of the fish muscle, commonly referred to as 'soft flesh'. This study describes the occurrence and effects on a host of a Kudoa species in Atlantic mackerel, Scomber scombrus , from the northern North Sea. Generalized postmortem myoliquefaction associated with Kudoa sp. occurred in 0.8% of the examined fish, i.e. 11 of 1339 mackerel developed 'soft flesh'. There was a significant difference in the prevalence of myoliquefaction between medium sized (400–600 g) and large mackerel (>600 g). The prevalence reached 8.9% in the latter host size group. No subclinical infections of Kudoa sp. were detected when examining fresh muscle ( n  = 103) and blood ( n  = 165) samples for spores using light microscopy. Affected mackerel developed generalized myoliquefaction after 38–56 h post-catch. No inflammatory host response was associated with the presence of plasmodia within single body muscle fibres of 'soft flesh' affected fish. Based on comparison of myxospore dimensions and analysis of the nuclear small subunit (SSU) ribosomal DNA, the present Kudoa species is assigned to Kudoa thyrsites . However, due to the species' apparently very wide geographical distribution and host range, its varying effect on different fish host species, together with the still unknown life cycle of Kudoa spp., the taxonomic status of K. thyrsites appears not to be fully resolved.     

11.

Comparison of Proximate Composition and Fatty Acid Profile of On-Growing and Wild Mediterranean Horse Mackerel (Trachurus mediterraneus)     

Bekir Tufan  Nadir Başçınar 《Journal Of Aquatic Food Product Technology》2013,22(8):1284-1300

ABSTRACT

On-growing of horse mackerel is not known in the world. Recently, we have initiated on-growing of the Mediterranean horse mackerel in the Black Sea. Therefore, we aim to compare proximate composition and fatty acid profile of on-growing and wild horse mackerels to evaluate the effect on their nutritional value. Captured horse mackerels less than 13 cm were kept on-growing in sea cages and fed sea bass feed for a year in the southern Turkish Black Sea. Results showed seasonal variations in the proximate contents and fatty acid profile of both on-growing and wild fish groups (p < 0.05). Protein contents of the wild horse mackerel group were significantly higher than the on-growing mackerel group, while the opposite situation was observed for lipid contents (p < 0.05). Despite higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels (as fatty acid methyl esters %) of wild horse mackerel in comparison with on-growing group, much higher EPA + DHA contents were accounted for in on-growing fish in the edible portion resulting from higher lipid contents of these samples. The results suggest that lower amounts of fish meat, 50–90 g, from on-growing mackerel would cover the daily suggested value of EPA + DHA; this level is calculated as 51–150 g for wild fish meat.     

12.

东海鲐鱼资源合理利用的研究   总被引：4，自引：3，他引：4  

王凯  严利平  程家骅  李建生 《海洋渔业》2007,29(4):337-343

利用1970~2006年每年取样鲐鱼所得叉长体重组构成资料,重点分析了70、80、90年代的鲐鱼生物学表征;并结合我国围网捕捞的发展变化情况,应用体长结构实际种群分析法(LVPA)对各个年代的鲐鱼捕捞死亡系数(F)做了分析对比,研究显示,东海区日本鲭F由70年代的0.68上升为90年代的1.60,开发利用程度在不断地加大中。根据1990年以来的日本鲭渔获量资料,估算了1990~2001年东海区日本鲭资源量,结果表明,东海区日本鲭年平均资源量在(73.34~116.88)×104t之间波动。以LVPA法估算所得的90年代鲐鱼F值和最小开捕叉长的数据,利用B-H动态综合模型估算了不同渔业条件下的单位补充量渔获量(Y/R)的变化,结果显示,以目前的捕捞强度,日本鲭的开捕年龄从0.25龄提高为1.22龄,即最小开捕叉长由185 mm调整为247.61 mm,Y/R可提高15.1%,具有一定增产潜力。建议在实际渔业中,渔期适当推迟,禁止利用日本鲭幼鱼。     

13.

Spectral sensitivity of juvenile chub mackerel (<Emphasis Type="Italic">Scomber japonicus</Emphasis>) in visible and ultraviolet light     

Taro Matsumoto  Hiroshi Ihara  Yoshinari Ishida  Shinji Yamamoto  Osamu Murata  Yasunori Ishibashi 《Fish physiology and biochemistry》2010,36(1):63-70

Although chub mackerel (Scomber japonicus) is widely distributed all over the world, the relevance of its visual sensitivity to its ecology is not yet fully understood. We investigated spectral sensitivity in juvenile chub mackerel in the range of ultraviolet (UV) to visible light (369–652 nm) by electroretinogram (ERG) using light-emitting diodes (LEDs). Sensitivity peaked at a wavelength of approximately 482 nm in dark-adapted fish and 525 nm in light-adapted fish. A secondary sensitivity peak in the UV range at approximately 382 nm was found in both dark- and light-adapted fish. The UV sensitivity of chub mackerel may be attributable to UV transmissibility of the optical media and to the presence of a beta-band of visible light-sensitive visual pigments, and not to an alpha-band of UV visual pigments. This UV sensitivity may be useful for feeding or communication with other fishes.     

14.

Effects of Dietary Vitamin E Enrichment on Frozen Channel Catfish, (Ictalurus punctatus) Fillets     

《Journal Of Applied Aquaculture》2013,25(3):45-56

The storage quality of channel catfish (Ictalurus punctatus), following long term frozen storage, fed diets containing 5 and 10 times the normal level of vitamin E for 45 or 60 days prior to harvest, was evaluated. There were no unusual effects of treatment on fish weight, survival or feed conversion ratios. Muscle vitamin E content was higher (P < 0.05) from fed diets containing supplemental vitamin E than in the control. Oxidation as measured by TBARS and sensory analysis values did not differ (P > 0.05) in response to vitamin E supplementation. Lipid oxidation increased as storage time increased. Lack of change in phospholipid and neutral lipid fractions during storage indicated that autoxidations was the major cause of oxidation in catfish. Vitamin E levels up to 10 times the normal amount did not improve the overall quality of catfish fillets.     

15.

Using fatty acid markers to distinguish between effects of salmon (Salmo salar) and halibut (Hippoglossus hippoglossus) farming on mackerel (Scomber scombrus) and whiting (Merlangius merlangus)     

Joly Ghanawi  Bruce J. McAdam 《Aquaculture Research》2020,51(6):2229-2242

Presence of coastal aquaculture activities in marine landscapes is growing with impacts on the wild fish that share these habitats. However, it is difficult to disentangle subsequent ecological interactions between these activities and marine fish communities. We evaluated the impact of both salmon and halibut farms on mackerel (Scomber scombrus) and whiting (Merlangius merlangus) sampled near sea cages using condition indices and fatty acid (FA) biomarkers. Results of the stomach content analysis indicated that mackerel and whiting consumed waste feed which was also reflected in their modified FA profiles. Both mackerel and whiting had elevated levels of FAs that are of vegetable oils origin. The use of vegetable oils as replacement for marine oils is a lot more common in salmon farming than halibut farming. Additionally, the overall effects of the two fish farms were more pronounced in whiting than in mackerel sampled near the sea cages. By allowing discrimination between sources of trophic interactions, this method could lead to more informed decisions in managing different farming activities.     

16.

Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage     

Masashi Ando  Masao Joka  Satoshi Mochizuki  Koh-Ichi Satoh  Yasuyuki Tsukamasa  Yasuo Makinodan 《Fisheries Science》2001,67(4):744-751

ABSTRACT: Chub mackerel (34–35 cm, approximately 500 g), which were caught by fishing with a rod and line at the Bungo Channel, Oita prefecture, were rested overnight in a fish preserve and either killed by decapitation (control group) or allowed to struggle in air for 30 min (struggled group). Muscle samples were excised every 4 h, and measurements on breaking strength and histological observations were done for both groups. The breaking strength of muscle in the control group was significantly higher than that in the struggled group, whereby a decrease in breaking strength was delayed for 12 h compared to the struggled group. Light microscopy showed space extension among muscle cells in association with a decrease in breaking strength. Especially in the struggled group, the extended area was larger and the difference in area was significant at the time when breaking strength showed a significant difference. Using electron microscopy, the extended area showed cut and/or disappeared collagen fibrils. From these results, it was demonstrated that struggling to death promoted the degradation of collagen fibrils and the weakening of connective tissue and, resultantly, led to the faster softening of muscle of chub mackerel.     

17.

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso   总被引：1，自引：1，他引：0  

Anupam Giri  Kazufumi Osako  Toshiaki Ohshima 《Fisheries Science》2009,75(3):785-796

The suitability of various under-utilized fish species as starting material for the production of a miso-like fermented product was studied. To the end, four under-utilized fishes and shellfishes—spotted mackerel, lizard fish, horse mackerel, and common squid—were fermented, under either washed or unwashed conditions, with malt-rice (kome-koji) as a starter, and their quality parameters assessed. The protein content of the fermented fish pastes (18.1–22.4%) was superior to that of fermented soy paste (12.9%). Our analyses of other physico-chemical parameters of the finished products, including free amino acid, oligopeptide, organic acid, and mineral content, also revealed the potential utility of both washed and unwashed fish meat for the production of miso-like fermented fish pastes. Sensory evaluation revealed the potential of the washing step to produce a consistent product for large-scale production.     

18.

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods     

Joo D. Park  Samanan Poowakanjana 《Journal Of Aquatic Food Product Technology》2013,22(4):307-320

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.     

19.

北部湾鲔(Euthynnus affinis)的摄食习性及其随生长发育的变化          下载免费PDF全文

宿鑫  李永东  何雄波  卢伙胜  颜云榕 《渔业科学进展》2015,36(4):65-72

基于2008年9月-2009年9月在北部湾逐月采集的435尾鲔(Euthynnus affinis)生物学数据,对鲔生长、摄食习性及其随生长发育的变化进行了分析。结果显示,北部湾鲔属于广食性鱼类,主要摄食中上层小型鱼类,另外还包括底栖鱼类、甲壳类和头足类等。少鳞犀鳕(Bregmaceros rarisquamosus,45.50%)、青带小公鱼(Stolephorus zollingeri,11.81%)和长颌棱鳀(Theyssa setirostris,5.89%)为鲔优势饵料生物种类,并且其主要饵料生物种类随采样时间的不同而有所差异,如金色小沙丁鱼(Sardinella aurita,1月)、未能鉴定鱼类(4-7月)、长颌棱鳀(8月)、条鲾(Leignathus riviulatus,9月)、青带小公鱼(10月)、少鳞犀鳕(11–翌年3月)。体长小于340 mm的鲔个体随体长的增加其平均摄食饵料生物的个数与质量呈上升趋势;体长在341-520 mm范围内的鲔个体,随着体长的增加其平均摄食饵料生物的个数与质量总体上呈现下降趋势。鲔产卵主要集中在4-8月,根据雌性GSI(性腺成熟度指数)分析,具有两个产卵高峰期(6月、8月),产卵高峰期和中上层水温的升高有密切关系。鲔的摄食强度在性腺发育过程中波动较大,但在产卵期间,其摄食强度并未明显降低。     

20.

Effects of synthetic kisspeptin peptides and GnRH analogue on oocyte growth and circulating sex steroids in prepubertal female chub mackerel (Scomber japonicus)          下载免费PDF全文

Sethu Selvaraj  Hirofumi Ohga  Mitsuo Nyuji  Hajime Kitano  Naoki Nagano  Akihiko Yamaguchi  Michiya Matsuyama 《Aquaculture Research》2015,46(8):1866-1877

In recent years, kisspeptin peptides, encoded by kiss genes have been used to manipulate reproductive processes in farmed animals, including fish. Our previous studies demonstrated that the chub mackerel brain expresses kiss1 and kiss2 and intramuscular injection of synthetic Kiss1 pentadecapeptide (Kiss1‐15) but not Kiss2 dodecapeptide (Kiss2‐12) accelerates spermatogenesis in prepubertal male chub mackerel (Scomber japonicus). In the present study, we evaluated their effects in prepubertal female chub mackerel. The gonadosomatic index (GSI) values of experimental fish did not show any significant changes. Condition factor (CF) values increased significantly in Kiss1‐15 treated fish, in comparison with control and GnRH analogue (GnRHa) injected fish. Histologically, only perinucleolar oocytes were found in all experimental fish. However, Kiss and GnRHa treated fish showed a significant increase in the perinucleolar oocyte diameter, in comparison with the control fish. Gene expression analyses revealed decreased expression of gnrh1 in the telencephalon‐preoptic region of the brain of Kiss2‐12 and GnRHa injected fish, in comparison with control fish. In contrast, GnRHa injected fish exhibited higher levels of fshβ in the pituitary, with no changes in the levels of lhβ among different treatments. Levels of circulating sex steroids, testosterone, and estradiol‐17β were significantly higher in Kiss1‐15 injected fish, in comparison with control fish. These results indicate that synthetic kisspeptin peptides and GnRHa can induce oocyte growth in prepubertal female chub mackerel.     

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) and TBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.     

Novel method for improving the antioxidative properties of fish meat by direct injection of sodium l-ascorbate into the blood vessels of live fish

The color of the red muscle of pelagic fish is used as an indicator of freshness, and sustaining a bright red color is important for maintaining the commercial value of pelagic fish. Feeding fish with antioxidant compounds can delay metmyoglobin (metMb) formation, but the process requires long-term feeding. Live cultured Japanese horse mackerel Trachurus japonicus were used in this study. After anesthetization, 2 ml of blood was drawn from blood vessels, and a parenteral solution including an antioxidant compound was injected. Browning, metMb formation, and lipid oxidation of dark muscle during chilled storage were delayed by injecting sodium l-ascorbate as an antioxidant compound in the blood vessels of live fish.     

Shelf-Life of Spanish Mackerel (Scomberomorus commerson) from Northern Australian Waters

Abstract

The shelf-life of Spanish mackerel caught by line fishing in Northern Australian waters was evaluated. Spiked fish were stored in ice either headed and gutted or left uncut and subjected to sensory, nucleotide, pH, histamine and microbial analysts and the rigor pattern recorded. There was little difference between the two product forms. Rigor in uncut fish lasted for 14 ± 9.8 hours and in headed and gutted fish for 19.6 ± 16.3 hours. Spanish mackerel retained good sensory quality for up to 14 days. The bacterial load reached 105 cfu/g by 18 days. K values were low for most of the storage time, < 40%. Histamine levels did not develop more than 10 mg/kg during storage. The pH of Spanish mackerel did not change much even though bacterial levels become high.     

Influence of the Dietary Addition of Butylated-Hydroxytoluene and Lipid Level on the Flesh Lipid Quality of Beluga Sturgeon (Huso huso) During Frozen Storage

The main aim of the present work was to evaluate the effect of dietary butylated-hydroxytoulene (BHT as an antioxidant) and dietary lipid level on flesh lipid quality of Beluga sturgeon during frozen storage. An initial 135-day feeding trial evaluated practical-type diets containing 0 or 250 mg BHT kg^?1 with two lipid levels (12 and 24% diet on dry matter basis) in a factorial arrangement. Fillet samples were analyzed fresh or after storage at ?18 ± 1°C for 12 months. Dietary antioxidant supplementation had no significant effect on fat content and fatty acid composition in the studied fish muscle, but increasing the lipid concentration in the feed increased muscle lipid concentration. Lipid oxidation in fish muscle is related to increasing lipid concentration in the feed. In addition, oxidation was reduced for fish fed BHT. Results showed that dietary BHT supplementation can slow down the level of lipid oxidation in Beluga sturgeon muscles during frozen storage, but it had a direct relationship with dietary lipid level.     

Occurrence of postmortem myoliquefactive kudoosis in Atlantic mackerel, Scomber scombrus L., from the North Sea

Members of the myxosporean genus Kudoa occur in various marine teleosts worldwide. Several species are of concern to the fishery and aquaculture industries as they may produce unsightly cysts in the fish host's musculature or are associated with postmortem myoliquefaction of the fish muscle, commonly referred to as 'soft flesh'. This study describes the occurrence and effects on a host of a Kudoa species in Atlantic mackerel, Scomber scombrus , from the northern North Sea. Generalized postmortem myoliquefaction associated with Kudoa sp. occurred in 0.8% of the examined fish, i.e. 11 of 1339 mackerel developed 'soft flesh'. There was a significant difference in the prevalence of myoliquefaction between medium sized (400–600 g) and large mackerel (>600 g). The prevalence reached 8.9% in the latter host size group. No subclinical infections of Kudoa sp. were detected when examining fresh muscle ( n  = 103) and blood ( n  = 165) samples for spores using light microscopy. Affected mackerel developed generalized myoliquefaction after 38–56 h post-catch. No inflammatory host response was associated with the presence of plasmodia within single body muscle fibres of 'soft flesh' affected fish. Based on comparison of myxospore dimensions and analysis of the nuclear small subunit (SSU) ribosomal DNA, the present Kudoa species is assigned to Kudoa thyrsites . However, due to the species' apparently very wide geographical distribution and host range, its varying effect on different fish host species, together with the still unknown life cycle of Kudoa spp., the taxonomic status of K. thyrsites appears not to be fully resolved.     

Comparison of Proximate Composition and Fatty Acid Profile of On-Growing and Wild Mediterranean Horse Mackerel (Trachurus mediterraneus)

ABSTRACT

On-growing of horse mackerel is not known in the world. Recently, we have initiated on-growing of the Mediterranean horse mackerel in the Black Sea. Therefore, we aim to compare proximate composition and fatty acid profile of on-growing and wild horse mackerels to evaluate the effect on their nutritional value. Captured horse mackerels less than 13 cm were kept on-growing in sea cages and fed sea bass feed for a year in the southern Turkish Black Sea. Results showed seasonal variations in the proximate contents and fatty acid profile of both on-growing and wild fish groups (p < 0.05). Protein contents of the wild horse mackerel group were significantly higher than the on-growing mackerel group, while the opposite situation was observed for lipid contents (p < 0.05). Despite higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels (as fatty acid methyl esters %) of wild horse mackerel in comparison with on-growing group, much higher EPA + DHA contents were accounted for in on-growing fish in the edible portion resulting from higher lipid contents of these samples. The results suggest that lower amounts of fish meat, 50–90 g, from on-growing mackerel would cover the daily suggested value of EPA + DHA; this level is calculated as 51–150 g for wild fish meat.     

东海鲐鱼资源合理利用的研究

利用1970~2006年每年取样鲐鱼所得叉长体重组构成资料,重点分析了70、80、90年代的鲐鱼生物学表征;并结合我国围网捕捞的发展变化情况,应用体长结构实际种群分析法(LVPA)对各个年代的鲐鱼捕捞死亡系数(F)做了分析对比,研究显示,东海区日本鲭F由70年代的0.68上升为90年代的1.60,开发利用程度在不断地加大中。根据1990年以来的日本鲭渔获量资料,估算了1990~2001年东海区日本鲭资源量,结果表明,东海区日本鲭年平均资源量在(73.34~116.88)×104t之间波动。以LVPA法估算所得的90年代鲐鱼F值和最小开捕叉长的数据,利用B-H动态综合模型估算了不同渔业条件下的单位补充量渔获量(Y/R)的变化,结果显示,以目前的捕捞强度,日本鲭的开捕年龄从0.25龄提高为1.22龄,即最小开捕叉长由185 mm调整为247.61 mm,Y/R可提高15.1%,具有一定增产潜力。建议在实际渔业中,渔期适当推迟,禁止利用日本鲭幼鱼。     

Spectral sensitivity of juvenile chub mackerel (<Emphasis Type="Italic">Scomber japonicus</Emphasis>) in visible and ultraviolet light

Although chub mackerel (Scomber japonicus) is widely distributed all over the world, the relevance of its visual sensitivity to its ecology is not yet fully understood. We investigated spectral sensitivity in juvenile chub mackerel in the range of ultraviolet (UV) to visible light (369–652 nm) by electroretinogram (ERG) using light-emitting diodes (LEDs). Sensitivity peaked at a wavelength of approximately 482 nm in dark-adapted fish and 525 nm in light-adapted fish. A secondary sensitivity peak in the UV range at approximately 382 nm was found in both dark- and light-adapted fish. The UV sensitivity of chub mackerel may be attributable to UV transmissibility of the optical media and to the presence of a beta-band of visible light-sensitive visual pigments, and not to an alpha-band of UV visual pigments. This UV sensitivity may be useful for feeding or communication with other fishes.     

Effects of Dietary Vitamin E Enrichment on Frozen Channel Catfish, (Ictalurus punctatus) Fillets

The storage quality of channel catfish (Ictalurus punctatus), following long term frozen storage, fed diets containing 5 and 10 times the normal level of vitamin E for 45 or 60 days prior to harvest, was evaluated. There were no unusual effects of treatment on fish weight, survival or feed conversion ratios. Muscle vitamin E content was higher (P < 0.05) from fed diets containing supplemental vitamin E than in the control. Oxidation as measured by TBARS and sensory analysis values did not differ (P > 0.05) in response to vitamin E supplementation. Lipid oxidation increased as storage time increased. Lack of change in phospholipid and neutral lipid fractions during storage indicated that autoxidations was the major cause of oxidation in catfish. Vitamin E levels up to 10 times the normal amount did not improve the overall quality of catfish fillets.     

Using fatty acid markers to distinguish between effects of salmon (Salmo salar) and halibut (Hippoglossus hippoglossus) farming on mackerel (Scomber scombrus) and whiting (Merlangius merlangus)

Presence of coastal aquaculture activities in marine landscapes is growing with impacts on the wild fish that share these habitats. However, it is difficult to disentangle subsequent ecological interactions between these activities and marine fish communities. We evaluated the impact of both salmon and halibut farms on mackerel (Scomber scombrus) and whiting (Merlangius merlangus) sampled near sea cages using condition indices and fatty acid (FA) biomarkers. Results of the stomach content analysis indicated that mackerel and whiting consumed waste feed which was also reflected in their modified FA profiles. Both mackerel and whiting had elevated levels of FAs that are of vegetable oils origin. The use of vegetable oils as replacement for marine oils is a lot more common in salmon farming than halibut farming. Additionally, the overall effects of the two fish farms were more pronounced in whiting than in mackerel sampled near the sea cages. By allowing discrimination between sources of trophic interactions, this method could lead to more informed decisions in managing different farming activities.     

Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage

ABSTRACT: Chub mackerel (34–35 cm, approximately 500 g), which were caught by fishing with a rod and line at the Bungo Channel, Oita prefecture, were rested overnight in a fish preserve and either killed by decapitation (control group) or allowed to struggle in air for 30 min (struggled group). Muscle samples were excised every 4 h, and measurements on breaking strength and histological observations were done for both groups. The breaking strength of muscle in the control group was significantly higher than that in the struggled group, whereby a decrease in breaking strength was delayed for 12 h compared to the struggled group. Light microscopy showed space extension among muscle cells in association with a decrease in breaking strength. Especially in the struggled group, the extended area was larger and the difference in area was significant at the time when breaking strength showed a significant difference. Using electron microscopy, the extended area showed cut and/or disappeared collagen fibrils. From these results, it was demonstrated that struggling to death promoted the degradation of collagen fibrils and the weakening of connective tissue and, resultantly, led to the faster softening of muscle of chub mackerel.     

Effect of raw materials on the extractive components and taste aspects of fermented fish paste: sakana miso

The suitability of various under-utilized fish species as starting material for the production of a miso-like fermented product was studied. To the end, four under-utilized fishes and shellfishes—spotted mackerel, lizard fish, horse mackerel, and common squid—were fermented, under either washed or unwashed conditions, with malt-rice (kome-koji) as a starter, and their quality parameters assessed. The protein content of the fermented fish pastes (18.1–22.4%) was superior to that of fermented soy paste (12.9%). Our analyses of other physico-chemical parameters of the finished products, including free amino acid, oligopeptide, organic acid, and mineral content, also revealed the potential utility of both washed and unwashed fish meat for the production of miso-like fermented fish pastes. Sensory evaluation revealed the potential of the washing step to produce a consistent product for large-scale production.     

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.     

北部湾鲔(Euthynnus affinis)的摄食习性及其随生长发育的变化

基于2008年9月-2009年9月在北部湾逐月采集的435尾鲔(Euthynnus affinis)生物学数据,对鲔生长、摄食习性及其随生长发育的变化进行了分析。结果显示,北部湾鲔属于广食性鱼类,主要摄食中上层小型鱼类,另外还包括底栖鱼类、甲壳类和头足类等。少鳞犀鳕(Bregmaceros rarisquamosus,45.50%)、青带小公鱼(Stolephorus zollingeri,11.81%)和长颌棱鳀(Theyssa setirostris,5.89%)为鲔优势饵料生物种类,并且其主要饵料生物种类随采样时间的不同而有所差异,如金色小沙丁鱼(Sardinella aurita,1月)、未能鉴定鱼类(4-7月)、长颌棱鳀(8月)、条鲾(Leignathus riviulatus,9月)、青带小公鱼(10月)、少鳞犀鳕(11–翌年3月)。体长小于340 mm的鲔个体随体长的增加其平均摄食饵料生物的个数与质量呈上升趋势;体长在341-520 mm范围内的鲔个体,随着体长的增加其平均摄食饵料生物的个数与质量总体上呈现下降趋势。鲔产卵主要集中在4-8月,根据雌性GSI(性腺成熟度指数)分析,具有两个产卵高峰期(6月、8月),产卵高峰期和中上层水温的升高有密切关系。鲔的摄食强度在性腺发育过程中波动较大,但在产卵期间,其摄食强度并未明显降低。     

Effects of synthetic kisspeptin peptides and GnRH analogue on oocyte growth and circulating sex steroids in prepubertal female chub mackerel (Scomber japonicus)

In recent years, kisspeptin peptides, encoded by kiss genes have been used to manipulate reproductive processes in farmed animals, including fish. Our previous studies demonstrated that the chub mackerel brain expresses kiss1 and kiss2 and intramuscular injection of synthetic Kiss1 pentadecapeptide (Kiss1‐15) but not Kiss2 dodecapeptide (Kiss2‐12) accelerates spermatogenesis in prepubertal male chub mackerel (Scomber japonicus). In the present study, we evaluated their effects in prepubertal female chub mackerel. The gonadosomatic index (GSI) values of experimental fish did not show any significant changes. Condition factor (CF) values increased significantly in Kiss1‐15 treated fish, in comparison with control and GnRH analogue (GnRHa) injected fish. Histologically, only perinucleolar oocytes were found in all experimental fish. However, Kiss and GnRHa treated fish showed a significant increase in the perinucleolar oocyte diameter, in comparison with the control fish. Gene expression analyses revealed decreased expression of gnrh1 in the telencephalon‐preoptic region of the brain of Kiss2‐12 and GnRHa injected fish, in comparison with control fish. In contrast, GnRHa injected fish exhibited higher levels of fshβ in the pituitary, with no changes in the levels of lhβ among different treatments. Levels of circulating sex steroids, testosterone, and estradiol‐17β were significantly higher in Kiss1‐15 injected fish, in comparison with control fish. These results indicate that synthetic kisspeptin peptides and GnRHa can induce oocyte growth in prepubertal female chub mackerel.