The oceanographic conditions in the north Pacific have shifted to a colder period, Pacific sardine (Sardinops sagax) biomass has declined precipitously in the California Current, the international sardine fishery is collapsing, and mackerel (Trachurus symmetricus and Scomber japonicus) are thriving. This situation occurred in the mid-1900s, but indices of current oceanographic conditions and th...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pi...

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf li...

Objective: The present study was designed to determine in rats fed high cholesterol diet whether serum cholesterol concentration and its distribution in lipoprotein fractions could be improved by sardine (Sardina pilchardus) and sardinelle (Sardinella aurita) protein hydrolysates. In addition, lipid peroxidation in different lipoprotein fractions and in two target tissues of atherosclosis and t...

Understanding the influence of natural climatic variability on modern fisheries is complicated by over a century of industrial fishing. Archaeological data provide unique opportunities for assessing precolonial and preindustrial fisheries. Records show that anchoveta-vs sardine-dominated fisheries correlate with 20th-century climate change in the Pacific Basin and are linked to multidecadal cli...

System perspective can be applied to the fishery management. Therefore investigation of sardine population behaviour dynamics by system dynamics methodology is presented in this paper. The model is based on Schaefer production model and available biological data was used for sardine in the Adriatic Sea. The Schaefer production model is often applied in order to submit behavior dynamics of fish ...

Histamine is the most important chemical hazards in fish and fishery products, where it is the main cause of histamine poisoning. The HACCP approach offers the advantage of in process control of histamine formation. This avoids the need for large scale terminal analysis of finished products which is time consuming and beyond the capabilities of many small canneries. In HACCP system, most monito...

At present, small pelagic forage fish species (includes anchovies, herring, mackerel, sardines, etc.) represent the largest landed species group in capture fisheries (27.3 million t or 29.7% of total capture fisheries landings in 2006). They also currently constitute the major species group actively fished and targeted for nonfood uses, including reduction into fishmeal and fish oil for use wit...

Twenty-first century conservation is centered on negotiating trade-offs between the diverse needs of people and the needs of the other species constituting coupled human-natural ecosystems. Marine forage fishes, such as sardines, anchovies, and herring, are a nexus for such trade-offs because they are both central nodes in marine food webs and targeted by fisheries. An important example is Paci...