Effects of Pleistocene glaciation on the phylogeographic and demographic histories of chub mackerel Scomber japonicus in the north-western Pacific
Sign Up to like & getrecommendations! Published in 2018 at "Marine and Freshwater Research"
DOI: 10.1071/mf17099
Abstract: Pleistocene glacial cycles associated with geological and climatic changes have been suggested to affect the distribution and abundance of marine organisms in the north-western Pacific. In addition to historical processes, several contemporary forces are associated… read more here.
Keywords: western pacific; chub mackerel; mackerel scomber; scomber japonicus ... See more keywords
First identification of mycobacteriosis in Atlantic mackerel (Scomber scombrus).
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DOI: 10.1111/jfd.13765
Abstract: Mycobacterium infection in fish is a well-known disease problem globally, mainly in the farming of ornamental fish or fish for food. Less is known about the prevalence, distribution and the effects such infections have on… read more here.
Keywords: scomber scombrus; mycobacteriosis; mackerel scomber; atlantic mackerel ... See more keywords
In Silico and In Vitro Analyses of Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Protein Hydrolysates from Taiwan Mackerel (Scomber australasicus) Steaming Juice
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DOI: 10.3390/foods11121785
Abstract: Mackerel (Scomber australasicus) steaming juice (MSJ) can be a good source of proteins. However, it is often treated as food waste during the canning process. The objective of this study was to investigate the Angiotensin-I… read more here.
Keywords: steaming juice; inhibitory antioxidant; australasicus steaming; mackerel scomber ... See more keywords
Freshness Evaluation in Chub Mackerel (Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food protection"
DOI: 10.4315/0362-028x.jfp-18-529
Abstract: We analyzed the volatile basic nitrogen content, pH, total viable cell count, and biogenic amine contents in chub mackerel (Scomber japonicus) stored at 5 and 25°C to examine changes in freshness. Among the various parameters,… read more here.
Keywords: scomber japonicus; chub mackerel; cadaverine; spectroscopy ... See more keywords