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...

Indian mackerel (Rastellinger kanagurta) is one of the fish that can be caught by fishermen in North Gorontalo waters. Excessive fishing without regard to condition will cause a decrease quality and quantity resources. Estimation size at first maturity way determine population development water. This study aims relationship between level gonad fecundity research was conducted October-December 2...

It has been suggested that observed spatial variation in mackerel fisheries, extending over several hundreds of kilometers, is reflective of climate-driven changes in mackerel migration patterns. Previous studies have been unable to clearly demonstrate this link. In this paper we demonstrate correlation between temperature and mackerel migration/distribution as proxied by mackerel catch data fr...

The effect of four cooking methods was evaluated for proximate composition, fatty acid, calcium, iron, and zinc content in salmon and Chilean jack mackerel. The moisture content of steamed salmon decreased (64.94%) compared to the control (68.05%); a significant decrease was observed in Chilean jack mackerel in all the treatments when compared to the control (75.37%). Protein content in both sa...

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...

changes in the fatty acid composition and biochemical indices of mackerel (which has a substantial lipid content) and shark (which has negligible lipid content) fillets stored at - 18°c for up to six months were measured. lipid content was measured (6.35% and 1.38%) in mackerel and shark, respectively; however it decreased during frozen storage in both fish species. in analysis of fatty acids t...

During a survey the occurrence of Kudoa quraishii Mansour, Harrath, Abd-Elkader, Alwasel, Abdel-Baki et Al Omar, 2014, recently identified in the muscles of the Indian mackerel, Rastrelliger kanagurta (Cuvier), a species of Kudoa Meglitsch, 1947 infecting oocytes of mature females of the same host fish was found. The new species, for which the name Kudoa saudiensis sp. n. is proposed, infects o...

An investigation of the population parameters of Indian mackerel, Rastrelliger kanagurta (Cuvier, 1816) in the Marudu Bay, Sabah, Malaysia was carried out from January to September 2013. The relationship between total length and body weight was estimated as W=0.006TL3.215 or Log W=3.215LogTL – 2.22 (R2=0.946). Monthly length frequency data of R. kanagurta were analyzed by FiSAT software to eva...