Identification and characterisation of microsatellite markers in narrow barred Spanish mackerel Scomberomorous commerson (Lacepede, 1800)
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چکیده
منابع مشابه
The 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...
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...
متن کاملEstimating Growth and Mortality Parameters of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) in the Iranian Waters of the Persian Gulf and Oman Sea
Scombermorus commerson is one of the most important and commercial species in the Persian Gulf and Oman Sea. In order to adopt the responsible fishing patterns, it was necessary to estimate population dynamic parameters. Samples were collected randomly from five major traditional fish-landing sites in Chabahar, Jask, Bandar Abbas, Bandar Lengeh and Parsian in the north of the Persian Gulf ...
متن کاملThe Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile
Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were c...
متن کاملMethods used in the collection, preparation and interpretation of narrow-barred Spanish mackerel (Scomberomorus commerson) otoliths for a study of age and growth in Western Australia
..................................................................................................... 1 1.0 Introduction .................................................................................................... 2 2.0 Collection of otoliths ........................................................................................ 3 3.0 Otolith preparation and sectioning ...................
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ژورنال
عنوان ژورنال: Indian Journal of Fisheries
سال: 2016
ISSN: 0970-6011
DOI: 10.21077/ijf.2016.63.4.54028-10