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.     

Quality Changes and Shelf Life of Cultured and Wild Hot-Smoked Mediterranean Horse Mackerel (Trachurus mediterraneus) at Refrigerated (4 ± 1°C) Conditions

ABSTRACT

Mariculturing of horse mackerel is not known in the world. Additionally, limited studies exist on quality changes of smoked horse mackerel at refrigerated temperatures. Therefore, in this study, between 1+ and 2-year-old wild and cultured horse mackerels were hot smoked and stored at refrigerated conditions. Chemical, microbiological, and sensory analyses were performed weekly to investigate quality changes and to determine the shelf stability of the products. The results of thiobarbituric acid, trimethylamine, and total bacteria counts were obtained within the acceptable levels. Although the counts of histamine-forming bacteria increased significantly (p < 0.05) during storage, histamine values were well below the permitted limits set by Food and Drug Administration and European Union (EU). Sensory results showed that both storage groups had 3 weeks of shelf life. Total volatile basic nitrogen values supported sensory results. Therefore, the results indicate that culturing of horse mackerel did not alter the quality during storage at 4 ± 1°C.     

Purification and characterization of a cysteine-like protease from the body wall of the sea cucumber <Emphasis Type="Italic">Stichopus japonicus</Emphasis>

The sea cucumber (Stichopus japonicus) is able to undergo autolysis in response to a variety of environmental and mechanical cues. Within the framework of a long-term study of this phenomenon we have purified a protease from the body wall of the sea cucumber by means of ion-exchange chromatography with DE-52 cellulose and gel filtration chromatography with Sephadex G-100. The final enzyme preparation was nearly homogeneous on polyacrylamide gel electrophoresis, and its molecular weight was estimated to be approximately 35.5 kDa. The purified enzyme exhibited a maximum activity for the hydrolysis of casein at pH 7.0 and 50°C and a remarkable stability at pH 4.0–7.0 and 40–60°C. Based on the inhibition and activation profiles obtained with numerous specific protease inhibitors and an activator, the protease purified from the body wall of the sea cucumber was defined to be a cysteine-like protease.     

In vitro assay of plant protease inhibitors from four different sources on digestive proteases of rohu, Labeo rohita (Hamilton), fingerlings

The in vitro inhibitory effect of protease inhibitors from four seed extracts (soybean, grasspea, black gram and horse gram) on digestive proteases of rohu was assessed by enzyme inhibition assay and substrate sodium dodecyl sulphate‐polyacrylamide gel electrophoresis. High proteolytic activity was detected in the intestinal extract of rohu (Labeo rohita) fingerlings at two different pH ranges (8–8.5 and 10–11). That protein digestion occurs mainly in the alkaline condition in this fish without a stomach is evident from very high trypsin activity (0.95±0.04 benzoyl‐dl ‐arginine‐p‐nitroanilide U mg protein⁻¹) in the intestine. In case of grass pea seed, more than 50% inhibition of alkaline protease activity was recorded when the ratio of inhibitor to enzyme was 9.41 μg U⁻¹. More than 40% inhibition of protease activity was recorded in case of horse gram seed when the ratio of inhibitor to enzyme was 5.51 μg U⁻¹. Black gram at 11.0 μg U⁻¹ and soybean seed proteins at 62.75 μg U⁻¹ resulted in 50% and more than 30% inhibition of digestive protease activity in rohu fingerlings respectively. A plot of the inhibition values obtained by changing the relative concentrations of enzyme/inhibitor resulted in different dose–response curves for different protein sources. The use of substrate gel electrophoresis allowed the visualization of the aforementioned differences in inhibition. Each seed extract produced a characteristic profile of protease inhibition. It is concluded that protease inhibitors present in plant protein sources adversely affect the digestive proteases in fish and hence there is a need to eliminate/reduce the amount of such inhibitors through proper processing before incorporation into aquafeeds.     

Availability of horse mackerel (Trachurus trachurus) in the north-eastern North Sea, predicted by the transport of Atlantic water

One of the clearest relationships between a single marine climate variable and fisheries yield is found between the transport of Atlantic water into the North Sea in the winter and catches of horse mackerel (Trachurus trachurus L.) in the northern North Sea 6 months later. A three‐dimensional numerical model, the NORWegian ECOlogical Model system (NORWECOM), has estimated this inflow during the winter from 1976 to 2000, which is strongly correlated with the Norwegian fleet's catch of horse mackerel (r² = 0.70) in the following autumn. It is hypothesized that a large influx of this relatively warm and nutrient rich water during the winter may support an early spawning of zooplankton and high biological production during the spring and summer. This might be the biological reason for a large fraction of the horse mackerel stock migrating into the North Sea during strong inflows.     

Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose

ABSTRACT:   This study examined the thermal gelation characteristics of myofibrillar protein (MP) and salt-ground horse mackerel surimi that had been mixed with hydroxypropylmethylcellulose (HPMC). Analysis, using thermal scanning rigidity monitor and differential scanning calorimetry, demonstrated that thermal gelation begins in the thermo-reversible HPMC gel used in this study at approximately 60°C. In the rescanning test, first scanning diagrams showed similar pattern, but second scanning diagrams were rather diverse between MP and MP/HPMC mixture. The addition of HPMC increased rigidity of salt-ground surimi and modified the thermal gelation during the heating process, suggesting that certain enhancing effect of gelation occurred when the mixture of MP and HPMC was heated. In the annealing test, the addition of HPMC lowered the breaking force, but increased the gel strength of surimi due to a substantial increase in deformation. Although the strong cross-linking between the two components might not occur during the gelling process, HPMC gel formed at high temperature occupies some space in thermal gel by interacting with proteins and resulted in a combinative gel with a higher rigidity and gel strength at higher temperature.     

Selenoneine,total selenium,and total mercury content in the muscle of fishes

Levels of the selenium-containing imidazole compound selenoneine and overall organic selenium were measured in the muscle of fishes by speciation analysis. The method involves monitoring ⁸²Se levels by liquid chromatography inductively coupled plasma mass spectroscopy using a gel filtration column. Selenoneine levels were found to be highest in swordfish muscle (concentration 2.8 nmol/g tissue). The selenoneine contents of bigeye tuna, Pacific bluefin tuna, albacore, yellowfin tuna, and alfonsino muscle were 1.3–2.6 nmol/g tissue. In muscle of these fishes, most organic selenium (9–42%) was present as selenoneine. In other fish species, such as Pacific sardine, greeneye, skipjack, Pacific mackerel, horse mackerel, red sea bream, and Japanese barracuda, selenoneine levels were 0.1–1.4 nmol/g tissue, accounting for 3–34% of organic selenium. In contrast, muscle of Japanese conger, Japanese anchovy, chum salmon, Pacific saury, white croaker, and marbled sole contained levels of selenoneine below the level of detection (<0.05 nmol/g tissue). Mercury and selenium contents were 0.01–5.12 nmol/g tissue and 1.4–19.1 nmol/g tissue. The Se-to-Hg molar ratio varied from species to species, ranging from 1 for swordfish to 217 for marbled sole.     

Density‐dependent egg production in chub mackerel in the Kuroshio Current system

A paradigm of proportionality between spawning stock biomass (SSB) and total egg production (TEP) has been largely untested at multidecadal scales mainly because of difficulty in estimating annual TEP. Recently, this paradigm was directly tested for sardine (Sardinops melanostictus) and anchovy (Engraulis japonicus) at a multidecadal scale to reveal that SSB–TEP proportionality was partially distorted by intraspecific (sardine) and interspecific (anchovy) density dependence in total egg production per spawner individual (TEPPS) or unit weight (TEPPSW). In the present study, we demonstrate intraspecific density dependence in TEPPS/TEPPSW for chub mackerel (Scomber japonicus) in the Kuroshio Current system, using a proxy for TEPPS/TEPPSW, calculated from snapshot abundance data based on fishery‐independent egg surveys in combination with fishery‐dependent stock assessment data, at a multidecadal scale (38 years). TEPPS/TEPPSW exponentially declined with SSB, indicating a strong intraspecific density dependence in TEPPS/TEPPSW in chub mackerel. The observed phenomenon for chub mackerel was similar to that for sardine. Hence, intraspecific density dependence in TEPPS/TEPPSW may be a phenomenon that is generally applicable for species with a high maximum biomass and large population fluctuations. Lastly, we recommend the application of a TEP‐based framework to studies on recruitment mechanisms of fish.     

Metabolic measurements and parameter estimations for bioenergetics modelling of Pacific Chub Mackerel Scomber japonicus

As a crucial step in developing a bioenergetics model for Pacific Chub Mackerel Scomber japonicus (hereafter chub mackerel), parameters related to metabolism, the largest dissipation term in bioenergetics modelling, were estimated. Swimming energetics and metabolic data for nine chub mackerel were collected at 14°C, a low temperature within the typical thermal range of this species, using variable‐speed swim‐tunnel respirometry. These new data were combined with previous speed‐dependent metabolic data at 18 and 24°C and single‐speed (1 fork length per second: FL/s) metabolic data at 15 and 20°C to estimate respiration parameters for model development. Based on the combined data, the optimal swimming speed (the swimming speed with the minimum cost of transport, U_opt) was 42.5 cm/s (1.5–3.0 FL/s or 2.1 ± 0.4 FL/s) and showed no significant dependence on temperature or fish size. The daily mass‐specific oxygen consumption rate (R, g O₂ g fish^?1 day^?1) was expressed as a function of fish mass (W), temperature (T) and swimming speed (U): R = 0.0103W^?0.490 e^(0.0457T) e^(0.0235U). Compared to other small pelagic fishes such as Pacific Herring Clupea harengus pallasii, Pacific Sardine Sardinops sagax and various anchovy species, chub mackerel respiration showed a lower dependence on fish mass, temperature and swimming speed, suggesting a greater swimming ability and lower sensitivity to environmental temperature variation.     

Purification and immunochemical detection of a quantitatively major collagen in the dermis of sea cucumber Apostichopus japonicus

Pepsin-solubilized collagen (PSC) was prepared from the dermis of sea cucumber Apostichopus japonicus (green type) by performing pepsin digestion to collagen fiber pretreated with disaggregating solution (0.1 M Tris–HCl, pH 8.0, containing 0.5 M NaCl, 0.05 M ethylenediaminetetraacetic acid (EDTA), and 0.2 M 2-mercaptoethanol) and 0.1 M NaOH. On sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), the PSC clearly showed two alpha bands under phosphate buffer system in the presence of 3.5 M urea. An antiserum was raised against chromatographically purified major molecular species in the PSC, and immunoblot analyses were performed for the soluble fractions at 4 M guanidine hydrochloride treatment and disaggregation as well as the collagen fiber before and after treatment. These fractions and collagen fibers showed quite similar band patterns to that of the PSC, showing mainly two alpha bands. These combined results suggest that the major molecular species of collagen contains at least two distinct alpha components and that the effect of pepsin digestion is relatively small on the structure of this collagen type.

     

Beneficial effects of dietary exogenous protease on the growth,intestinal health and immunity of GIFT (Oreochromis niloticus) fed plant‐based diets

This study investigated the effects of dietary exogenous protease on the growth performance, intestinal health, immune parameters and disease resistance of genetically improved farmed tilapia (GIFT, Oreochromis niloticus). Five test diets with commercial protease at the levels of 0, 1.38, 2.76, 5.52 and 11.04 U/g (named PE0, PE1, PE2, PE5 and PE11, respectively) were administered to triplicate tanks with 30 fish for 60 days, and then, the fish were challenged with Streptococcus agalactiae for 14 days. The results indicated that weight gain increased as exogenous protease increased from 0 to 5.52 U protease/g diet and then decreased significantly (p < .05) with a further increase in exogenous protease supplementation (p < .05). The height of the villi in the proximal intestine and distal intestine, the width of the villi in three segments of the intestine, and the thickness of the muscle layer in the proximal intestine and mid‐intestine (p < .05) were increased in the fish fed the PE5 diet. Immune and antioxidant indices (except malondialdehyde), and survival after challenged with S. agalactiae were higher in fish fed PE5 diets than in those fed other diets (p < .05). In conclusion, 5.52 U/g protease supplementation in a plant‐based diet could promote the growth performance, intestinal physical barrier function, innate immunity and S. agalactiae resistance of GIFT.     

Effect of environmental variability on body condition and recruitment success of Atlantic Mackerel (Scomber scombrus L.) in the Gulf of St. Lawrence

The objective of this study was to assess the effect of environmental variability on the dynamics of the Atlantic mackerel (Scomber scombrus L.) stock in the Gulf of St. Lawrence (GSL). We first described the dominant modes of physical and biological (zooplankton) variability using Principal Components Analyses of 40 variables. Two principal modes of variability were identified, a long‐term mode (15–20 yr) associated with a warming of the GSL and a second mode describing alternating cold and warm periods at a higher frequency (5–10 yr). A strong link between physical forcing and the dynamics of zooplankton species known to be important for mackerel was shown. Second, a set of Generalized Additive Models (GAM) was developed to explore how these environmental variations could influence mackerel condition (Fulton's K) and recruitment success (R_s). Optimal GAMs including variations in abundance, species composition and phenology of key copepods improved model performance by 40–50% relative to those considering only physical environmental conditions. The results are consistent with the match–mismatch hypothesis and illustrate the key role of zooplankton dynamics in modulating variations in mackerel K and R_s. Finally, this study showed that large variations in R_s could be caused by varying environmental conditions independently of the influence of stock biomass. Our results strongly indicate that the effect of environmental variability should be considered in the implementation of an ecosystem‐based approach to Atlantic mackerel stock management.     

Diet of young southern bluefin tuna <Emphasis Type="Italic">Thunnus maccoyii</Emphasis> in the southwestern coastal waters of Australia in summer

The diet of juvenile (predominantly age 1) southern bluefin tuna Thunnus maccoyii (SBT, N = 720), caught over 11 years of the recruitment monitoring survey off southern Western Australia during summer, consisted overwhelmingly of teleosts (97.4% by volume). Pilchard Sardinops sagax (27.4%V), blue mackerel Scomber australasicus (16.7%V), and jack mackerel Trachurus declivis (14.2%V) were the major taxa, with pilchard more abundant in coastal waters and jack mackerel more frequently encountered in fish caught closer to the shelf-edge. Prey size varied from 5 to 240 mm, with 67% of ingested items measuring between 30 and 50 mm. Pilchard dominated the prey size category 130–190 mm (84% by number), but the overall contribution of this species to the diet of juvenile SBT was much lower than previously reported. Future research in relation to the feeding ecology of juvenile SBT should focus on the biology and ecology of the young lifestages of the main prey species in this area and on prey distribution and dynamics as a key factor linking environmental change and SBT distribution.     

Prevention of surface death of horse mackerel (Trachurus mediterraneus) larvae by the addition of egg white and camphor grain to rearing water

To prevent surface tension‐related deaths in horse mackerel larvae, Trachurus mediterraneus, camphor grain (CG; 26 and 52 mg L^?1 with and without ethanol) and chicken egg white (EW; 40 and 80 μL L^?1) were added to rearing water. Compared with the control groups, supplementation of EW (40–80 μL) and CG (52 mg L^?1, dissolved in ethanol) significantly improved the survivals of horse mackerel larvae (P<0.05). At the end of the 10 days after hatching, the survival rates of EW‐40 and EW‐80 were 64% and 72% respectively. No clear correlation was found between surface tension and survival rate.     

Microbial and chemical properties of <Emphasis Type="Italic">aji-no-susu</Emphasis>, a traditional fermented fish with rice product in the Noto Peninsula,Japan

Aji-no-susu is a Japanese fermented fish product prepared from salted horse mackerel Trachurus japonicus, and cooked rice. We studied the organic acid and free amino acid contents and microflora in 12 aji-no-susu products to clarify their features as a lactic-acid-fermented food. Salinity of the samples was approximately 7.0% (rice portion) and 6.0% (fish portion) (w/w). Water activity was approximately 0.9, and pH was approximately 4.4 and lower. In the rice portions, lactic acid content was very high (57 mg/g sample). The predominant amino acids were alanine (2.3 mg/g rice portion) and lysine (2.1 mg/g). In the case of long-fermented (4 and 12 months) aji-no-susu, a high content of gamma-aminobutyric acid (GABA, 1.5 and 1.4 mg/g) was detected. Total viable counts in rice and fish portions were 7.7 and 7.4 log colony-forming units (cfu)/g, respectively. The number of lactobacilli in the rice and fish portions was 7.3 and 7.1 log cfu/g, respectively. Yeasts were detected in eight samples. Furthermore, acid-tolerant lactic acid bacteria (LAB) (Lactobacillus plantarum), GABA-producing LAB (Lactobacillus sp.), and halophilic or halo-tolerant yeast (Debaryomyces hansenii) were isolated and identified. Results in this study indicate that aji-no-susu is a typical traditional lactic-acid-fermented fish product.     

Effect of phytase supplementation of a plant‐based diet on phosphorus and nitrogen bioavailability in sea bream Sparus aurata

To assess to what extent addition of phytase to a plant‐based diet results in spatio‐temporal changes of phytate, available P, soluble protein, total amino acids and the activity of the main digestive proteases in gilthead sea bream, fish were fed two plant‐based diets with or without phytase. Stomach, proximal intestine and distal intestine contents were monitored for these parameters at 0, 1, 2, 4 and 6 h after feeding. A reduction (P < 0.0001) of the soluble P–IP6 in the stomach when phytase was added to the diet was observed. Within stomach, most of the total P–IP6 was precipitated (86%), possibly due to the low acidification capacity of the sea bream (pH > 4), but 57% of the dietary P–IP6 was dephosphorylated, suggesting that phytase could have the capacity to dephosphorylate insoluble IP6 at such pH. An increment (60%) (P < 0.01) in total gastric protease activity was observed by phytase addition, this being the first demonstration of the in vivo effect of IP6 on the pepsin activity in fish stomach. Gastric pH and residence time of the digesta inside the stomach are critical factors for an efficient phytase action and improve P and N bioavailability in plant‐based diets used in fish aquaculture.     

Estimation of the spawning grounds of chub mackerel <Emphasis Type="Italic">Scomber japonicus</Emphasis> and spotted mackerel <Emphasis Type="Italic">Scomber australasicus</Emphasis> in the East China Sea based on catch statistics and biometric data

The spawning grounds of the chub mackerel (Scomber japonicus) and spotted mackerel (Scomber australasicus) in the East China Sea were estimated based on catch statistics of the Japanese large- and medium-type purse seine fishery from 1992 to 2006. Biometric data were obtained from specimens caught by purse seiners in the East China Sea from 1998 to 2006. Gonadosomatic index (GSI) at 50% sexual maturity of chub mackerel and spotted mackerel females was 2.5 and 2.6, respectively. Using this criterion for GSI, chub mackerel larger than 275 mm and spotted mackerel larger than 310 mm in fork length were considered to be mature. Mature chub mackerel was observed in the area of 15–22°C sea surface temperature (SST), and mature spotted mackerel was observed in the area of 17–25°C SST. The spawning period of chub mackerel ranged from February to June, and that of spotted mackerel ranged from February to May in the East China Sea. The spawning grounds were estimated from the distributions of catch per unit effort (CPUE) of spawners and SST. As a result, the spawning ground of chub mackerel was estimated to be in the central and southern part of the East China Sea and the area west of Kyushu in February, March, and April, and in the central part of the East China Sea, the area west of Kyushu and Tsushima Straight in May, and in Tsushima Straight and western part of the Sea of Japan in June. The spawning ground of spotted mackerel was estimated to be in the central and southern part of the East China Sea and southern coastal area of Kyushu in February, March, and April, and the central and southern part of the East China Sea and the area west of Kyushu in May.     

Characterization of Collagen from Different Discarded Fish Species of the West Coast of the Iberian Peninsula

ABSTRACT

Skin collagen of six discarded fish species was analyzed and compared. Acid soluble collagen (ASC) was extracted; a characteristic sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile for type I collagen was obtained, except for Chimaera mostrosa. Contents of collagen calculated from HPro (31.85% average) were higher than those determined from ASC extracts (17.75% average), with Galeus spp. being the species with the higher percentage. Amino acid analysis revealed the typical composition of collagen, with very few differences among species. Specific profiles were obtained after protease digestion. Denaturation temperature of ASC correlated well with imino and hydroxyproline contents.

Results demonstrate the feasibility of using the obtained collagens in different industrial applications.     

Effect of dietary sodium butyrate on growth performance,enzyme activities and intestinal proliferation‐related gene expression of juvenile golden pompano Trachinotus ovatus

The present study was conducted to investigate the effects of dietary sodium butyrate on growth performance, intestine enzyme activities and intestinal proliferation‐related gene expression of juvenile golden pompano Trachinotus ovatus. A basal diet was supplemented with sodium butyrate at 0.0 (control), 0.25, 0.5, 1, 2 and 4 g/kg feed for 8 weeks. The final body weight, weight gain (WG), specific growth rate (SGR) and condition factor (CF) increased with increasing dietary sodium butyrate up to 2.0 g/kg, and thereafter declined, while feed conversion ratio exhibited an opposite trend. Compared with the control, the 2.0 g/kg sodium butyrate group had higher condition factor (CF) significantly (p < 0.05). Whole body ash decreased with increasing dietary sodium butyrate level, with the lowest whole body ash content in 4.0 g/kg sodium butyrate (p < 0.05). Compared with the control, the 2.0 g/kg sodium butyrate group had significantly increased plasma glucose, cholesterol, albumin level, A/G ratio, ALT and AST contents (p < 0.05), while significantly decreased plasma ALT/AST ratio (p < 0.05). As for the intestinal digestive and brush border enzymes activities, compared with the control, the 2.0 and 4.0 g/kg sodium butyrate groups had significantly increased intestinal protease, amylase, AKP and Na⁺‐K⁺‐ATPase activities (p < 0.05), respectively. The relative level of intestinal CDX2 mRNA of fish significantly increased with dietary sodium butyrate level. Compared with the control, the 2.0 g/kg sodium butyrate groups had significantly increased the expression of intestinal CDX2 and CREB mRNA (p < 0.05), respectively. In conclusion, these results suggested that the optimum sodium butyrate level for juvenile golden pompano could be 2.0 g/kg of the diet.     

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.