Quality Changes in Gamma Irradiated Marinades of Anchovy (Engraulis anchoita) During Refrigerated Storage

The effect of gamma irradiation (0, 1.8, and 3.3 kGy) on the microbiological, chemical, and color characteristics of marinated (7% acetic acid and 10% NaCl) and vacuum-packed anchovy fillets was analyzed during 20 months of refrigerated storage (4 ± 1°C). Acidity, pH, water activity (a_w), total volatile basic nitrogen (TVBN), lipid oxidation, and color parameters were determined. Mesophilic and psychrotrophic bacteria, sulphite-reducing clostridia, total and fecal coliforms, Staphylococcus spp., yeasts, and molds were investigated. Gamma irradiation reduced the initial mesophilic bacterial counts and inhibited mesophils growth during 20 months. As a result, the production of TVBN during storage was lower in irradiated samples than in control. Also, lipid oxidation was lower in irradiated samples than in nonirradiated. The color of anchovy fillets was not affected by the irradiation treatment. Even if nonirradiated anchovy fillets presented a high stability in comparison with the traditional product (in flasks with vegetable oil and spices), gamma irradiation improved the microbiological and chemical quality of anchovy fillet marinades without inducing changes on its characteristic color for 20 months.     

Quality Changes in Marinated Anchovy (Engraulis encrasicolus) Sauced with Olive Oil-Lemon Juice Emulsions

ABSTRACT

This study describes the potential use of olive oil-lemon juice emulsions containing different levels of lemon juice (0, 25, 35, and 50% v/v) as a flavoring, preservative, and antioxidant agent in marinated anchovy. The phenolic content and antioxidant activity of lemon juice, olive oil, and olive oil-lemon juice sauces as well as chemical, oxidative, and sensorial changes of marinade samples were analyzed. Increasing the level of lemon juice in sauces retarded the chemical and oxidative changes of marinated anchovy. However, increasing the level of lemon juice more than 35% in sauces led to a decrease in sensorial acceptability. Chemical and oxidative qualities of all the sauced samples were in the limit of deterioration during 100 days of storage. Although marinated anchovy samples treated with sauce containing 50% lemon juice had a significant inhibitor effect on chemical and oxidative deterioration, samples treated with sauce containing 35% lemon juice received the highest overall acceptability score.     

Total Volatile Basic Nitrogen in Meat and Brine During Marinating of Herring

ABSTRACT

The content of total volatile basic nitrogen (TVB-N) is highly determined by the variety of raw material, freezing, salt, and acetic acid concentrations, and therefore the effect of these factors on marinated herring quality was determined in this study. A higher TVB-N content was determined in marinades from fillets than from carcasses and from frozen than fresh herrings. An increase in salt concentration from 5 to 15% reduced the content of TVB-N to a greater extent than the increase in acid concentration from 3 to 8%. However, the increase in salt concentration above 11–13% or of acid above 5% in brine did not result in any significant decrease of meat TVB-N value. The brine TVB-N content was significantly correlated with meat TVB-N and was higher than in meat. The best freshness indicators were NH₃-N and tyrosine in brine, which can be deemed more universal indicators of the freshness of marinated herring meat. The diffusion from meat to brine was found to significantly decrease the meat TVB-N value and potentially increase marinated meat quality. Therefore, the removal of TVB-N from fish, via changing the brine several times, may be a better option than increasing the concentration of salt/acetic acid in marinating brine.     

Combined effects of photoperiod and temperature on growth and survival of African catfish (Clarias gariepinus,Burchell 1822) larvae under laboratory conditions

ABSTRACT

The effect of photoperiod (24L:00D, 12L:12D, and 00L:24D) and temperature (22 ± 1°C and 28 ± 1°C) on performance of Clarias gariepinus larvae was tested. Larvae weighing 3.2 ± 0.24 mg were cultured in aquaria at a stocking density of 20 fish L^?1 and fed twice a day on catfish starter diet (40% CP) at 10 % BW day^?1. Highest mean weight gain (31.00 mg), SGR (7.56% day^?1), and survival (83%) were achieved at photoperiod and temperature combination of 00L:24D and 28 ± 1°C. Percent survival of larvae differed significantly (p < .05) among treatments with optimal survival of (83%) in treatment combination of 28 ± 1°C and 00L:24D, while lowest survival (40%) in treatment combination of 22 ± 1°C and 24L:00D.     

Resistance of Cobia,Rachycentron canadum,Juveniles to Low Salinity,Low Temperature,and High Environmental Nitrite Concentrations

Abstract

Resistance of juvenile cobia, Rachycentron canadum, to low salinity, low temperature and high nitrite concentrations was examined under laboratory conditions. After acclimating juveniles to a salinity of 20 g/L (27.3°C), salinity was decreased by 2 g/L/day. The first fish died at a salinity of 8 g/L and 80% offish were dead within 24 hours of exposure to 2 g/L. Acclimation offish to 22.6°C (21 g/L salinity) followed by a temperature reduction of 0.53°C/day resulted in initial mortality at 12.9°C. The median-lethal temperature was 12.1°C and all fish were dead by the time the temperature reached 10.4°C. Fish exposed for 96 hours to nominal ? 32 mg/L nitrite-N survived. Results of this study indicate that cobia juveniles require a salinity and temperature of > 8.0 g/L and > 12.9°C, respectively, and that environmental nitrite should not be deleterious at concentrations normally found in aquaculture systems.     

Temperature-dependent pharmacokinetics and tissue distribution of oxolinic acid in sea bass, Dicentrarchus labrax L., after a single intravascular injection

The pharmacokinetics and tissue distribution of oxolinic acid following an intravascular administration (15 mg kg^?1 fish) were determined in sea bass, Dicentrarchus labrax L. (110 g), at 13 °C and 22 °C water temperature. The kinetic profile of the drug was found to be temperature dependent, with increased temperature having a greater effect on distribution after equilibrium and the elimination phase than on the distribution process. The distibution half‐life of oxolinic acid was 1.15 and 2.76 h at 22 °C and 13 °C respectively, whereas the elimination half‐life of the drug was 55 h at 22 °C and 315 h at 13 °C. The values of the apparent volume of distribution (1.44 L kg^?1 at 22 °C and 3.31 L kg^?1 at 13 °C) and the volume of distribution at steady state (5.2 and 14.7 L kg^?1 at the high and low temperature respectively) were considerably different between the two tested temperatures. The total body clearance of the antibiotic was found to be low (1.47 L kg^?1 day^?1 at 22 °C and 0.80 L kg^?1 day^?1 at 13 °C). Lower rates of elimination were found for the liver compared with muscle, the difference increasing with increasing temperature, while elimination rates from the serum were higher than those of other tissues, especially at the high temperature.     

Relative importance of gulf and shelf waters for spawning and recruitment of Australian anchovy, Engraulis australis, in South Australia

Gonosomatic indices and egg and larval densities observed from 1986 to 2001 suggest that the peak spawning season of the Australian anchovy (Engraulis australis) in South Australia occurs during January to March (summer and autumn). This coincides with the spawning season of sardine (Sardinops sagax) and the period when productivity in shelf waters is enhanced by upwelling. Anchovy eggs were abundant throughout gulf and shelf waters, but the highest densities occurred in the northern parts of Spencer Gulf and Gulf St Vincent where sea surface temperatures (SST) were 24–26°C. In contrast, larvae >10 mm total length (TL) were found mainly in shelf waters near upwelling zones where SSTs were relatively low (<20°C) and levels of chlorophyll a (chl a) relatively high. Larvae >15 mm TL were collected only from shelf waters near upwelling zones. The high levels of larval abundance in the upwelling zones may reflect higher levels of recruitment to later stages in these areas compared with the gulfs. The sardine spawns mainly in shelf waters; few eggs and no larvae were collected from the northern gulfs. The abundance of anchovy eggs and larvae in shelf waters increased when sardine abundance was reduced by large‐scale mortality events, and decreased as the sardine numbers subsequently recovered. We hypothesize that the upwelling zones provide optimal conditions for the survival of larval anchovy in South Australia, but that anchovy can only utilize these zones effectively when the sardine population is low. At other times, northern gulf waters of South Australia may provide a refuge for the anchovy that the sardine cannot utilize.     

Changes in the physicochemical and microbiological properties of dried anchovy <Emphasis Type="Italic">Engraulis japonicus</Emphasis> during storage

This study investigated the changes in the pH, thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN), color L*, a*, b*, shear force, and microbial content (total plate count; TPC) of dried anchovy Engraulis japonicus in a home refrigerator and freezer at 2, ??1, ??5, and ??20 °C. The TBA value and shear force significantly decreased with increasing storage duration at all of the tested temperatures (p?<?0.05), whereas the VBN and TPC values increased (VBN significantly so) with increasing storage duration (p?<?0.05). The anchovy L* values decreased, whereas the a* (redness) and b* (yellowness) values increased as the storage period was lengthened. The pH decreased after 9 months. The results suggest that the optimum storage period of the dried anchovy is within 6 months. It can be stored below 2 °C for 3 months, but for storage exceeding 3 months, it should be frozen at ??5 °C.     

Basin-scale distribution pattern and biomass estimation of Japanese anchovy Engraulis japonicus in the western North Pacific

The distribution pattern and biomass of the Japanese anchovy Engraulis japonicus in the offshore region of the western North Pacific (north of 35°N and west of 170°E) were studied using a quantitative echosounder. This is the first attempt at such a study in this region. Data were collected in summer from 2004 to 2007. The biomass was estimated using data collected at 38?kHz. Species compositions in the backscatterings from pelagic fish were assigned based on the results of trawl hauls taking account of sea surface temperature (SST). Japanese anchovy tended to be high density to the west of 153°E and were distributed in an SST range of 9?C24?°C. Although the temporal and spatial coverage of the survey differed each year, at least 1.5?C3.4 million tons of Japanese anchovy were present in the survey area between 2004 and 2007. To take account of the spatial coverage of the survey each year, the most reliable biomass estimate for this region in the time period was 3.4 million tons (coefficient of variation?0.22).     

Low-temperature preservation (at 4 °C) of marine rotifer Brachionus

Mass production of rotifers is essential as live food during the larval rearing season, but a major problem of rotifer culture is unpredictable culture collapse. If mass‐produced rotifers could be kept alive at low temperature for an extended period of time, they could be supplied as live food to cultured marine fish larvae without interruption. Four experiments were performed to test this possibility in six strains of Brachionus plicatilis O. F. Müller and eight strains of Brachionus rotundiformis Tschugunoff. The results showed that: (1) B. rotundiformis strains were less tolerant to 4 °C than B. plicatilis strains. Among the B. rotundiformis strains, the strains known as SS type were the most susceptible and showed the lowest survival. (2) Exchange of culture media during the incubation at 4 °C in B. plicatilis and B. rotundiformis resulted in higher survival than not changing the culture media, but there were no differences in the regression slope with or without changing the culture media. (3) Acclimation at 15 °C for 96 h for B. plicatilis and B. rotundiformis before transfer to 4 °C resulted in higher survival rates than acclimation at 10 °C. (4) The combination of frequent exchange of culture media and acclimation significantly improved the survival of B. plicatilis and B. rotundiformis compared with controls that were maintained at 4 °C without exchange of the culture media. Large‐scale trials using B. plicatilis (Kamiura strain) cultured in 30‐L tanks were conducted in a hatchery at a density of 2000–20 000 individuals mL^?1. Rotifers were transferred directly from 25 °C to 4 °C. About 50% of the rotifers at 20 000 individuals mL^?1 survived after 14 days at 4 °C. These preserved rotifers could be cultured at 20 °C, recovering within 4 days.     

Prevalence and Serotype Distribution of Listeria monocytogenes in Salted Anchovy,Raw Anchovy,and Raw Mussel Using IMS-Based Cultivation Technique and PCR

In the present study, a total of 150 samples including 50 salted anchovy, 50 raw anchovy, and 50 raw mussel samples collected from the retailers and small-scale producers in Samsun province from the Black Sea region of Turkey were analyzed; and 12% (6/50), 2% (1/50), and 2% (1/50) of the samples, respectively, were found to be contaminated with L. monocytogenes. According to the serotype distribution, six salted anchovy and one of the raw fish samples were contaminated with L. monocytogenes 1/2b (or 3b). In one raw mussel, both L. monocytogenes 1/2b (or 3b) and 4b (or 4d or 4e) serotypes were detected.     

Cortisol Response of Nile Tilapia,Oreochromis niloticus (L.), to Temperature Changes

Abstract

Nile tilapia, Oreochromis niloticus (L.), is a commercially-valuable fish species with high nutritional value. As a result of the intensive aquaculture of this species, handling, transport, and environmental changes that causes stress on these fish are unavoidable. The objective of this study was to determine the effects of gradual and acute temperature changes on juvenile tilapia. No significant difference (P > 0.05) was found among serum cortisol levels in juvenile tilapia when the water temperature was gradually increased from 27°C to 32°C, or 40°C, and maintained for 1 hour, although the levels were five times pretreat-ment levels. When tilapia acclimated to 27°C were subjected to 18°, 27°, 30°, 32°, 34°, 36°, 38°, or 40°C water for 10 minutes in a water bath, followed by a recovery period of 10 minutes at 27°C in the original aquaria, no significant difference (P > 0.05) in cortisol levels was observed among treatments except for significantly elevated levels at 38°C and 40°C. When tilapia acclimated to 27°C were subjected to the same temperature exposures but given a recovery period of 60 minutes at 27°C in the original aquaria, there was no significant (P > 0.05) increase in cortisol levels in tilapia among treatments from 18° to 36°C; but there was a significant (P > 0.05) increase between values from those treatments at 38° and 40°C. Acute temperature changes initiated the cortisol response as early as 10 minutes in fish following exposure to 38°C or 40°C and resulted in significant increases in the 38°C and 40°C treatments following 1 hour of recovery at 27°C. These results have implications for the management of tilapia during bacterial challenge, vaccination, and handling and transport during aquacultural activities.     

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

Suitability of pomegranate juice (PJ) alone or mixed with acetic acid versus acetic acid control solution, a traditional fish marinating media, was investigated in this research. With that purpose, rainbow trout fillets were marinated for 12 days at 4°C in one of three different marinating solutions: 100% acetic acid solution (AAS), 50% acetic acid/50% pomegranate juice solution (AAPJS), and 100% pomegranate juice solution (PJS). Moisture content and pH value of rainbow trout flesh decreased, whereas fat, protein, ash, and salt contents increased at the end of the marinating process for all treatments (p < 0.05). Fish flesh marinated in solution containing PJ had darker, more red and lower yellow color values due to migration of color components from the PJ (p < 0.01). Traditionally marinated fish flesh had the highest total free amino acid amount (p < 0.01) due to a higher level of proteolytic breakdown under the low pH condition, which could be seen on sodium dodecyl sulfate polyacrylamide gel electrophoresis image. This treatment also had higher sensory scores than those of fish marinated in solution containing 50% or 100% PJ. In addition, fish marinated in AAPJS and PJS solution had firmer texture and sweeter taste compared to that of marinated in AAS.     

Interacting effects of dietary lipid level and temperature on growth, body composition and fatty acid profile of rohu, Labeo rohita (Hamilton)

Three isonitrogenous (320 g kg^?1 crude protein, casein and gelatine) semi‐purified diets with 80 (L8), 130 (L13) and 180 (L18) g kg^?1 lipid (sunflower oil at increasing levels and cod liver oil fixed at 50 g kg^?1) at three digestible energy levels (12 096, 13 986 and 15 876 kJ kg^?1 dry weight) and were tested, in triplicate, on rohu fingerlings (3.2 ± 0.08 g) at two different temperatures (21 and 32 °C). Fish were fed to apparent satiation, twice daily, at 09.00 and 15.00 h, 7 days a week for 56 days. Maximum growth was obtained at a lipid level of 80 g kg^?1 (L8) at 21 °C (439.37%) and 130 g kg^?1 (L13) at 32 °C (481.8%). In general growth rate was higher at 32 °C than at 21 °C at all lipid levels. Tissue monounsaturated fatty acid (MUFA) contents decreased with increasing lipid level at 32 °C, but the reverse occurred at 21 °C. At 21 °C, Polyunsaturated fatty acid (PUFA) level increased significantly (P > 0.05) over initial values, but was affected insignificantly by dietary lipid level. At 32 °C, fish fed diet L13 had more n‐3 fatty acid (FA) in liver and muscle than the other two dietary groups while at 21 °C, both liver and muscle FA profiles exhibited significant change (P > 0.05) in n‐3 and n‐6 FA content which corresponded to variation in percent addition of dietary lipid. However, n‐3/n‐6 ratio was higher for fish fed diet L13 at 32 °C and diet L8 at 21 °C and may be correlated with fish growth.     

Setting the Global Context in Discovery and Transformation of Seafood Products

ABSTRACT

The effects of sun drying at ambient temperature in the range of 24°C to 32°C; artificial drying at 35°C, 45°C, or 55°C; or artificial drying at 45°C after treatment with 10% brine, 20% brine, saturated (36%) brine, or dry salt at 28°C for 16 hours on the physical characteristics of the final dried Bombay duck (Harpodon neherius) were studied. Unsalted sundried fish was found unacceptable. Dry salting was more efficient in reducing the moisture level in fish than brining, but was found unsuitable by the panelists due the appearance of a powdered salt crust as the fish dries up. Bombay duck treated with 20% sodium chloride solution, artificially dried at 45°C, and kept in sealed polyethylene pouches was judged superior after sensory evaluation compared to unsalted sundried Bombay duck or unsalted artificial dried Bombay duck at 35°C, 45°C, and 55°C, or artificial dried samples at 45°C after treatment with 10% brine, saturated (36%) brine or dry salt, and kept in sealed polyethylene pouches, respectively, during storage.     

Incidence,Growth, and Inactivation of Listeria monocytogenes in Cooked and Peeled Cold-Water Shrimp

ABSTRACT

Cooked and peeled cold-water shrimp (Pandalus jordani) naturally contaminated with Listeria monocytogenes were obtained from a processor for a series of studies to determine the level of contamination and growth characteristics of this bacterium in the naturally contaminated product. L. monocytogenes was isolated from every 25-g sample of individually quick frozen (IQF) shrimp that was tested. The level of contamination in each composite sample ranged from 5 to 16 colony forming units (CFU) per 25 g. When individual shrimp taken from the 25-g sample portions were tested separately, samples positive for L. monocytogenes ranged from 1 of 12 to 5 of 15 shrimp tested. The project also evaluated the effectiveness of three methods to inactivate the bacterium: ozone, chlorine dioxide, and steam as possible product reconditioning strategies. Ozone and chlorine dioxide were both found to be ineffective reconditioning treatments for shrimp naturally contaminated with L. monocytogenes. Experiments with steam conducted at the laboratory and later at the shrimp processing plant verified that shrimp contaminated with L. monocytogenes could be safely reconditioned by steam pasteurization. Steam was used successfully to pasteurize several thousand pounds of contaminated shrimp in the processing plant. When the naturally contaminated product was packaged in either oxygen-permeable or impermeable films and stored at 5°C and 10°C, the product was deemed spoiled by sensory evaluation after 9 days of storage, at which time the L. monocytogenes population were 3 × 10⁴ CFU per g. By comparison, when an isolate (strain 4311) from naturally contaminated shrimp was inoculated onto the pasteurized shrimp at a concentration of 12 cells /25g, the L. monocytogenes population reached 3.0 × 10⁸ per g after 9 days of storage. The pasteurization process used in this study would not be effective in inactivation of Clostridium botulinum. Ready-to-eat-shrimp must therefore be stored below 3°C or frozen.     

Validation of daily increment formation in otoliths of immature and adult Japanese anchovy <Emphasis Type="Italic">Engraulis japonicus</Emphasis>

In order to validate daily increment formation in otoliths of immature and adult Japanese anchovy Engraulis japonicus, three rearing experiments using chemical marking of otoliths were conducted on adult anchovy in summer 2004 and immature anchovy in summer 2005 and in winter 2006. In the two experiments conducted in summer, the number of otolith microincrements between alizarin complexone (ALC) marks showed that microincrements were formed daily. In the summer 2005 experiment, immature anchovy under conditions of reduced daily food rations also showed daily microincrement formation. Average increment width was 0.9 μm in adults and 1.8–3.1 μm in immature anchovy. In contrast, no clear increments were observed between ALC marks on the otoliths from the experiment in winter 2006, and scanning electron microscope (SEM) observations failed to confirm clear increment formation. We consider that low water temperatures (<13–14°C) restricted otolith growth and lowered the contrast between the discontinuous and the incremental zones of the otolith increments. For age estimation of Japanese anchovy, clear increments wider than about 1 μm in the otolith can be regarded as daily increments. However, daily age estimation of immature and adult anchovy that experience low water temperatures in winter may be difficult due to the obscurity of the increments.     

Predicting the current and future suitable habitat distributions of the anchovy (Engraulis ringens) using the Maxent model in the coastal areas off central‐northern Chile

An assessment of climate change impacts on the habitat suitability of fish species is an important tool to improve the understanding and decision‐making needed to reduce potential climate change effects based on the observed relationships of biological responses and environmental conditions. In this study, we use historical (2010–2015) environmental sea surface temperature (SST), upwelling index (UI), chlorophyll‐a (Chl‐a) and biological (i.e., anchovy adults acoustic presence) data (i.e., Maxent) to determine anchovy habitat suitability in the coastal areas off central‐northern (25°S–32°S) Chile. Using geographic information systems (GIS), the model was forced by changes in regionalized SST, UI and Chl‐a as projected by IPCC models under the RPC (i.e., RCP2.6, RCP4.5, RCP6.0 and RCP8.5) emissions scenarios for the simulation period 2015–2050. The model simulates, for all RCP scenarios, negative responses in anchovy presence, reflecting the predicted changes in environmental variables, dominated by a future positive (warming) change in SST and UI, and a decrease in chlorophyll‐a (i.e., phytoplankton biomass). The model predicts negative changes in habitat suitability in coastal areas from north of Taltal (25°S) to south of Caldera (27°45′S) and in Coquimbo littoral zone (29°–30°12′S). The habitat suitability models and climate change predictions identified in this study may provide a scientific basis for the development of management measures for anchovy fisheries in the coastal areas of the South American coast and other parts of the world.     

Spawning site selection by European anchovy (Engraulis encrasicolus) in relation to oceanographic conditions in the Strait of Sicily

European anchovy egg occurrence and density data from summer surveys (1998–2007) and oceanographic data were examined to study the mechanisms that control the spatial distribution of anchovy spawning habitat in the Strait of Sicily. Quotient analysis indicated habitat preference for temperature (18–19°C), bottom depth (50–100 m), water column stability (13–14 cycle h^?1), fluorescence (0.10–0.15 μg m^?3 Chl a), salinity (37.5–37.6 PSU), current speed (0.20–0.25 m s^?1) and density (26.7–26.8 kg m^?3, σ_t). Canonical discriminant analysis identified temperature, column stability and fluorescence as major drivers of anchovy spawning habitat. Three of the 4 years which had lower egg abundance were warmer years, with low values of primary productivity. A geostrophic current flowing through the Strait (the Atlantic Ionic Stream, AIS) was confirmed as the main source of environmental variability in structuring the anchovy spawning ground by its influence on both the oceanography and distribution of anchovy eggs. This 10‐yr data series demonstrates recurrent but also variable patterns of oceanographic flows and egg distribution. A lack of freshwater flow in this area appears to depress productivity in the region, but certain and variable combinations of environmental conditions can elevate production in some sub‐areas in most years or other sub‐areas in fewer years. These temporal and spatial patterns are consistent with an ocean triad theory postulating that processes of oceanographic enrichment, concentration, and retention may help predict fishery yields.     

Effects of temperature and food availability on growth rate during late larval stage of Japanese anchovy (Engraulis japonicus) in the Kuroshio–Oyashio transition region

During periods when the population size of Japanese anchovy Engraulis japonicus is large, the abundance of 1‐yr olds has been considered to be dependent on the growth and survival processes in the late larval and early juvenile stages in the Kuroshio–Oyashio transition region off northern Japan. Recent growth rates for 10 days before capture of larval and early juvenile E. japonicus were estimated and examined in relation to the surface water temperature and the available copepod density in 1997, 1998 and 1999. Late larval and early juvenile E. japonicus were distributed in the waters with temperature from 15 to 19°C and available prey density from 10 to 1000 mg dry weight (DW) m^?2 in the transition region. The late larval growth rates were found to be regulated more strongly by water temperature than by copepod density in the waters <16°C, and more strongly by copepod density than water temperature in the waters <100 mg DW m^?2 in the Kuroshio–Oyashio transition region. The recent growth rates decreased from the western waters to the eastern waters in the survey area 140–170°E in 1998, correlating with decreases of food availability to 50–100 mg DW m^?2. While in 1999, the recent growth rates were faster in the waters east of 150°E, resulting from eastward expansion of warm water ranges and high available prey density 100–400 mg DW m^?2. The key environmental factors regulating late larval growth rate of E. japonicus in the transition region seem to be spatially different between years.