Changes of Nutritional Components in Spanish Mackerel Scomberomorus niphonius by Various Cooking Methods
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چکیده
منابع مشابه
Population dynamics of the Spanish mackerel (Scomberomorus commerson) in coastal waters of Oman Sea
Length composition data of narrow-barred Spanish mackerel, Scomberomorus commerson (Lacepede 1800), landed between April 2002 to March 2004, were monthly used to estimate the growth, mortality and exploitation parameters of the stock. Maximum fork length and weight were 170 cm and 38 kg, respectively. Nonlinear least square fitting provided a complete set of von Bertalanffy growth estimates: L&...
متن کاملPopulation dynamics of the Spanish mackerel (Scomberomorus commerson) in coastal waters of Oman Sea
Length composition data of narrow-barred Spanish mackerel, Scomberomorus commerson (Lacepede 1800), landed between April 2002 to March 2004, were monthly used to estimate the growth, mortality and exploitation parameters of the stock. Maximum fork length and weight were 170 cm and 38 kg, respectively. Nonlinear least square fitting provided a complete set of von Bertalanffy growth estimates: L¥...
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Feeding performance is an organism's ability to capture and handle prey. Although bite force is a commonly used metric of feeding performance, other factors such as bite pressure and strike speed are also likely to affect prey capture. Therefore, this study investigated static bite force, dynamic speeds, and predator and prey forces resulting from ram strikes, as well as bite pressure of the ki...
متن کاملIsolation and characterization of microsatellite markers in the Serra Spanish mackerel, Scomberomorus brasiliensis.
Thirteen nuclear-encoded microsatellites from a genomic DNA library of Serra Spanish mackerel, Scomberomorus brasiliensis, were isolated and characterized. The microsatellites include 10 perfect repeats (eight tetranucleotide and two dinucleotide) and three imperfect repeats (two tetranucleotide and one dinucleotide). An additional five microsatellites, isolated originally from two congeneric s...
متن کاملThe impact of lipid content, cooking and reheating on volatile compounds found in Narrow – barred Spanish mackerel (Scomberomorous commerson)
Effects of four cooking methods (microwave cooking, grilling, steaming and shallow fat frying) and reheating by microwave on volatile profile in S. commerson were evaluated. Thirty compounds were identified in GC-MS analysis of raw samples. The number of volatile compounds had increased to 36, 46, 45 and 45 compounds in microwave cooked, grilled, steamed and shallow fat fried samples, respectiv...
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ژورنال
عنوان ژورنال: Korean Journal of Fisheries and Aquatic Sciences
سال: 2012
ISSN: 0374-8111
DOI: 10.5657/kfas.2012.0317