Myosporidium merluccius n. g., n. sp. infecting muscle of commercial hake (Merluccius sp.) from fisheries near Namibia.

Research Article: Modeling the trajectories of growth and reproduction in European Hake (Merluccius merluccius, L. 1758) from the Sea of Marmara, Turkey

The study evaluated to model the growth and reproduction aspects of the hake, Merluccius merluccius, in the Sea of Marmara. On-board sampling was conducted on the commercial beam trawl fishery from February 2016 to January 2017. For the growth trajectories, using monthly length frequency data set, different methods were employed to improve parameter optimization. The variation of reproductive i...

Occurrence of Nematodes of the Genus Anisakis in Mediterranean and Atlantic Fish Marketed in Sardinia

Anisakiasis is a gastrointestinal fish-borne zoonosis caused by the ingestion of third stage larvae of the genus Anisakis. Between January and December 2013, 1112 specimens of four commercial fish species (Engraulis encrasicolus, Merluccius merluccius, Scomber colias and Trachurus mediterraneus) marketed in Sardinia (Italy) were examined for Anisakis sp. The overall prevalence of Anisakis spp l...

Occurrence of Mislabelling in Prepared Fishery Products in Southern Italy

Fish authentication is a major concern not only for the prevention of commercial fraud, but also for the assessment of safety risks deriving from the undeclared introduction of potentially dangerous toxic or allergenic substances or environmentally damaging fish where endangered species are involved. Moreover, food authentication might affect the diet of certain groups of consumers, such as fol...

DIFFERENTIAL LIPID DAMAGE IN VARIOUS MUSCLE ZONES OF FROZEN HAKE (Merluccius merluccius)

Protein denaturation in frozen stored hake (Merluccius merluccius L

Protein solubility of whole and minced muscle of hake (Merluccius merluccius L.) was evaluated at different temperatures of storage: -5°, -12° and -20°C. Proteins soluble in 1% NaCl did not show any change at any of the temperatures of storage, while the 5% NaCl-soluble proteins decreased significantly when whole hake was stored at -5° and 12°C (p < 0.01). A correlation was found between the de...