Effect of bacterial epiflora on egg hatching of the Atlantic sardine (Sardina pilchardus).

Sardine ( Sardina pilchardus ) egg abundance at station L 4 , Western English Channel , 1988 – 2008

Results from sampling for sardine (Sardina pilchardus) eggs at station L4 in the coastal Western English Channel over the period 1988–2008 are presented and discussed in relation to environmental conditions. As previously observed in this area, there is a summer spawning season (midMarch to early July) and one in the autumn (early September to mid-November). The historical trend for increasing ...

Signature of an early genetic bottleneck in a population of Moroccan sardines (Sardina pilchardus).

Fishery assessment models meant to determine sustainability of commercial marine fish failed to predict recent stock collapses due to overexploitation. One flaw of assessment models is that they strongly rely on catch and age-composition statistics, but largely ignore the genetic background of the studied populations. We examined population genetic structure of sardine (Sardina pilchardus) in t...

EFFECT OF ADVANCED CHILLING METHODS ON LIPID DAMAGE DURING SARDINE (Sardina pilchardus) STORAGE

Small pelagics in a changing ocean: biological responses of sardine early stages to warming

Small pelagic fishes are known to respond rapidly to changes in ocean climate. In this study, we evaluate the effects of future environmental warming (+2°C) during the early ontogeny of the European sardine, Sardina pilchardus. Warming reduced the survival of 30-day-old larvae by half. Length at hatching increased with temperature as expected, but no significant effect was observed on the lengt...

Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)

The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...