Population dynamics parameters of narrow-barred Spanish mackerel, Scomberomorus commerson (Lacèpéde, 1800), from commercial catch in the northern Persian Gulf
نویسندگان
چکیده
منابع مشابه
Estimating 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 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&...
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¥...
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 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: Global Ecology and Conservation
سال: 2015
ISSN: 2351-9894
DOI: 10.1016/j.gecco.2015.10.012