Inhibitory Effect of High Hydrostatic Pressure Treatments on Histamine Production in Mackerel Scomber japonicus

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

Effects of temperature on sustained swimming performance and swimming kinematics of the chub mackerel Scomber japonicus.

The effects of a 6 degrees C difference in water temperature on maximum sustained swimming speed, swimming energetics and swimming kinematics were measured in the chub mackerel Scomber japonicus (Teleostei: Scombridae), a primarily coastal, pelagic predator that inhabits subtropical and temperate transition waters of the Atlantic, Pacific and Indian Oceans. New data for chub mackerel acclimated...

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased sig...

Steroidogenic and maturation-inducing potency of native gonadotropic hormones in female chub mackerel, Scomber japonicus

BACKGROUND The gonadotropins (GtHs), follicle-stimulating hormone (FSH) and luteinizing hormone (LH) are produced in the pituitary gland and regulates gametogenesis through production of gonadal steroids. However, respective roles of two GtHs in the teleosts are still incompletely characterized due to technical difficulties in the purification of native GtHs. METHODS Native FSH and LH were pu...

1 2 3 Lipid hydrolysis and oxidation development in 4 frozen mackerel ( Scomber scombrus ) : Effect of a 5 high hydrostatic pressure pre - treatment