Spatial yield estimation of Horse Mackerel in Northern Spain
نویسندگان
چکیده
منابع مشابه
Development of lipid oxidation during manufacturing of horse mackerel surimi
When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...
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Fidalgo L.G., Saraiva J.A., Aubourg S.P., Vázquez M., Torres J.A. (2014): High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle. Czech J. Food Sci., 32: 188–193. We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In macke...
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Urticarial vasculitis (UV) is a subset of cutaneous vasculitis (CV), characterized clinically by urticarial skin lesions of more than 24 hours’ duration and histologically by leukocytoclastic vasculitis. We assessed the frequency, clinical features, treatment, and outcome of a series of patients with UV. We conducted a retrospective study of patients with UV included in a large series of unsele...
متن کاملModeling inequality levels with the help of spatial and non-spatial indices in northern Khorasan
This paper aims to explain the inequality and imbalance in the developmental levels of 6 selected cities in North Khorasan. The paper seeks to answer these two questions as to whether the spatial and non-spatial indices in regional disparities have an effect on equality? And can we achieve a functional model based on the evaluation of indicators? In order to achieve the goal and the answer to t...
متن کاملEFFECT OF GUTTING ON RANCIDITY DEVELOPMENT IN HORSE MACKEREL (Trachurus trachurus) DURING FROZEN STORAGE
Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...
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ژورنال
عنوان ژورنال: Frontiers in Marine Science
سال: 2016
ISSN: 2296-7745
DOI: 10.3389/conf.fmars.2016.05.00117