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    Wyświetlanie 1-9 z 9
    Tytuł:
    State of mackerel icefish (Champsocephalus gunnari Lonnberg, 1905) stock from South Georgia area based on Polish biological investigations in 1975 — 1992
    Autorzy:
    Sosiński, Józef
    Paciorkowski, Andrzej
    Powiązania:
    https://bibliotekanauki.pl/articles/2052724.pdf
    Data publikacji:
    1993
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    Antarctic
    South Georgia
    mackerel icefish
    assessment
    biomass
    Źródło:
    Polish Polar Research; 1993, 14, 4; 407-431
    0138-0338
    2081-8262
    Pojawia się w:
    Polish Polar Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    New and ‘visiting’ fish species collected off the Western coast of Poland (Baltic Sea) in 2007–2008 with a description of their parasite fauna
    Autorzy:
    Wiecaszek, B.
    Sobecka, E.
    Dudko, S.
    Keszka, S.
    Powiązania:
    https://bibliotekanauki.pl/articles/47560.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Oceanologii PAN
    Tematy:
    red mullet
    Mullus surmuletus
    Chelidonichthys lucerna
    Trachurus trachurus
    Chelon labrosus
    Pomeranian Bay
    Szczecin Lagoon
    Lake Dabie
    Baltic Sea
    Polska
    horse mackerel
    parasite fauna
    Opis:
    The first occurrence of striped red mullet Mullus surmuletus in the Pomeranian Bay (in 2007) and the occurrence of three very rarely noted species (tub gurnard Chelidonichthys lucerna, Atlantic horse mackerel Trachurus trachurus, thicklip grey mullet Chelon labrosus) collected in 2007–2008 in the Pomeranian Bay, Szczecin Lagoon and Lake Dąbie are reported. Their expansion is probably due to increased sea temperatures resulting from climate change, as well as the inflow of saline water. The ‘visitors’ hosted eight pathogens from four taxonomic groups: Protozoa, Nematoda, Acanthocephala and Mollusca. Nematodes, the most numerous ones, were found in three host species. All the parasite species were new for the hosts examined; only the larvae of the acanthocephalan Corynosoma strumosum had already been recorded in one of the hosts (Chelidonichthys lucerna). The stomachs of almost all the fish examined were empty, but the species composition of the parasite fauna found showed that the fish must have ingested some food in the Pomeranian Bay.
    Źródło:
    Oceanologia; 2011, 53, 1
    0078-3234
    Pojawia się w:
    Oceanologia
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A partial skeleton of a new lamniform mackerel shark from the Miocene of Europe
    Autorzy:
    Kriwet, J.
    Mewis, H.
    Hampe, O.
    Powiązania:
    https://bibliotekanauki.pl/articles/20139.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Instytut Paleobiologii PAN
    Tematy:
    skeleton
    new species
    lamniform mackerel shark
    Miocene
    Europe
    Chondrichthyes
    Lamniformes
    Lamnidae
    Carcharomodus
    postcranium
    Langenfeldian
    Germany
    Opis:
    Cenozoic lamniform sharks are mostly represented by isolated teeth and vertebrae, whereas articulated skeletal remains are usually very scarce. Here, we describe a partial skeleton of an extinct lamniform shark consisting of 42 slightly disarticulated teeth, 49 vertebrae, and additional unidentifiable cranial and postcranial remains. The specimen originates from the Miocene mica-clay of Groß Pampau (North Germany), which is of late Langenfeldian age (= Serravallian-Tortonian boundary; middle-late Miocene). A total of 13 measurements of each tooth, as well as morphological features, were used to reconstruct the dentition of this specimen and to provide detailed taxonomic information. Additionally, the total body size and age at death were established using methodologies based on vertebral and tooth measurements and vertebral centra growth ring counts, respectively. The specimen undoubtedly represents the most complete individual of "Carcharodon (= Isurus) escheri", previously known only from a few isolated teeth. The dental pattern (e.g., marked dignathic and monognathic heterodonty patterns; only slightly labio-lingually compressed upper teeth; upper teeth slender with distally inclined or curved main cusps; massive, hook-like upper intermediate tooth; main cusps with crenulated cutting edges; lateral cusplets in teeth of all ontogenetic stages) clearly separates this shark from all hitherto known Cenozoic and Recent lamnids and a new genus, Carcharomodus, consequently is introduced. Carcharomodus escheri comb. nov. is a characteristic element of late early Miocene to the Pliocene Western and Central European fish faunas. All previously identified Pacific occurrences represent a different taxon. We estimate that the specimen had a total body length of about 4 m and that it was older than 10 years and thus might have reached maturity before death, as indicated by all available evidence.
    Źródło:
    Acta Palaeontologica Polonica; 2015, 60, 4
    0567-7920
    Pojawia się w:
    Acta Palaeontologica Polonica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    How do Mentha plants induce resistance against Tetranychus urticae (Acari: Tetranychidae) in organic farming?
    Autorzy:
    Allam, S.F.
    Soudy, B.A.-N.
    Hassan, A.S.
    Ramadan, M.M.
    Baker, D.A.
    Powiązania:
    https://bibliotekanauki.pl/articles/65704.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    Mentha
    Mentha piperita
    Mentha viridis
    spearmint
    garden mint zob.spearmint
    common mint zob.spearmint
    lamb mint zob.spearmint
    mackerel mint zob.spearmint
    plant resistance
    ecology
    high performance liquid chromatography
    Tetranychus urticae
    Acari
    Tetranychidae
    Opis:
    Tetranychus urticae (Acari: Tetranychidae) infesting many plants but Mentha viridis L., and Mentha piperita L., were low in number of infestation. Therefore the objective of this study was to identify the resistance of M. viridis and M. piperita plants against T. urticae by studying the external shape and internal contents of those plants. For morphological studies, dried leaves were covered with gold utilizing an Edwards Scan coat six sputter-coater. For histological studies, arrangements of Soft Tissue technique were used. For phytochemical studies, the plants were cut, dried and then high performance liquid chromatography (HPLC) was used. While feeding the mites were collected from the area between oily glands, trichomes and respiratory stomata in both mint species. The most important leaf structures in aromatic plants are the oily glands found on the external part of the leaves (both upper and lower epidermis). The number of oil glands in M. viridis leaves was greater than in M. piperita; the trichomes on the epidermis of M. viridis were greater in number than in M. piperita; the spongy mesophyll in M. viridis was much thicker than in M. piperita. The essential oils in the leaves of both mint species contained 71 compounds representing 99.61% of the total oil constituents identified from M. viridis before infestation, and 90.95% after infestation, and about 99.65% from M. piperita before infestation, and 99.98% after infestation.
    Źródło:
    Journal of Plant Protection Research; 2018, 58, 3
    1427-4345
    Pojawia się w:
    Journal of Plant Protection Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Ocena zawartości chlorku sodu w makrelach wędzonych zakupionych w sieciach handlowych
    Assessment of Sodium Chloride Content in Smoked Mackerels Purchased in Large Retail Chains
    Autorzy:
    Kukułowicz, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/341568.pdf
    Data publikacji:
    2018
    Wydawca:
    Uniwersytet Morski w Gdyni. Wydawnictwo Uniwersytetu Morskiego w Gdyni
    Tematy:
    wędzone makrele
    zawartość soli
    wędzenie
    zalecane spożycie
    deklaracja producenta
    smoked mackerel
    salt content
    smoking
    recommended intake
    producer's declaration
    Opis:
    Makrele wędzone na gorąco charakteryzują się delikatnym i aromatycznym mięsem oraz stanowią cenne źródło składników odżywczych. Polska Norma dopuszcza w tych produktach zawartość soli kuchennej na poziomie 1,5-3%. Zgodnie z rekomendacjami Światowej Organizacji Zdrowia (WHO) zaleca się spożycie soli do 5 g dziennie na osobę, jednak większość ludzi spożywa jej zbyt dużo. Celem badań było oznaczenie zawartości chlorku sodu w makrelach wędzonych na gorąco, pochodzących od trzech różnych producentów. Zgodność z deklarowaną zawartością soli kuchennej stwierdzono w 15% ryb pochodzących od producenta A, w 16,7% produktów od producenta B oraz w 27,3% ryb pochodzących od producenta C. Wymagania PN-85/A-86772 dla ryb wędzonych pochodzących od producentów A, B i C spełniało odpowiednio: 70%, 41,7% i 40,1% badanych makreli [PN-A-86772:1985]. Ilość soli kuchennej, przekraczającą zalecany przez WHO dzienny limit tego składnika, zawierało 4,5% analizowanych ryb.
    Hot smoked mackerel is characterized by delicate and aromatic meat and is the source of the nutritional value. The Polish Standard permits the content of table salt in these products at the level of 1.5-3%. According to the World Health Organization (WHO) recommended consumption of sodium chloride per person per day is less than 5 g, however, most people consume too much salt. The aim of the research was to determine the content of sodium chloride in hot smoked mackerel from three different producers. Compliance with the declared salt content was found in 15% of fish from producer A, in 16.7% of products from producer B and in 27.3% of fish from producer C. The PN-85/A-86772 requirements for smoked fish from producers A, B and C were met respectively by: 70%, 41.7% and 40.1% of the tested mackerel [PN-A-86772:1985]. The salt content exceeding the recommended by the WHO daily limit of this component contained 4.5% of analyzed fish.
    Źródło:
    Zeszyty Naukowe Akademii Morskiej w Gdyni; 2018, 104; 63-69
    1644-1818
    2451-2486
    Pojawia się w:
    Zeszyty Naukowe Akademii Morskiej w Gdyni
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Study of Freshness of Mackerel (Rastrelliger kanagurta (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market
    Autorzy:
    Hakim, Ghifar
    Junianto, Junianto
    Liviawaty, Evi
    Hasan, Zahidah
    Powiązania:
    https://bibliotekanauki.pl/articles/1158254.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Freshness
    Mackerel
    Rancaekek market
    Rastrelliger kanagurta
    Resik market
    Tanjungsari market
    Opis:
    This research aims to know the level of freshness of mackerel (Rastrelliger kanagurta (Cuvier, 1816)) contained in Rancaekek market, Resik market, and Tanjungsari market. Methods of the research was survey methods and the level of freshness of the sample using organoleptic test. The samples were observed organoleptically including the appearance of the eyes, gill appearance, mucus appearance, meat condition, aroma, and texture. Based on observations on the freshness of mackerel from the parameters of eye appearance, gill appearance, mucus condition, meat condition, aroma, and texture, it can be concluded that the fish marketed by Rancaekek market scored 7.1, which means that it is in the fresh category, fish marketed in the Resik market got a score of 7.4, which means it is in the fresh category, and the fish marketed by the Tanjungsari market gets a score of 6.9, which means that it is within the fresh limit.
    Źródło:
    World Scientific News; 2018, 114; 1-14
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Addition of carrageenan fluor on preference level of mackerel nugget
    Autorzy:
    Fatimah, Shinta Siti
    Pratama, Rusky Intan
    Junianto, Junianto
    Liviawati, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1078459.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    carrageenan flour
    elasticity level
    mackerel nuggets
    Opis:
    This study aims to determine the preference level of mackerel nuggets supplemented with carrageenan. This research was conducted at the Fisheries Processing Laboratory of the Faculty of Fisheries and Marine Sciences and Central Laboratory of Padjadjaran University, in August - September 2018. The research method used was the experimental method with five treatments of carrageenan flour addition - about 0%, 0.5%, 1%, 1.5%, and 2% based on mackerel fish surimi weight. The parameters observed were the level of preference which included appearance, aroma, texture and taste of mackerel fish nuggets. The panelists used in this study were 20 semi-trained individuals. The results showed that the addition of carrageenan flour treatment by 0.5% of the surimi weight produced the most preferred mackerel fish nuggets according to panelist selection.
    Źródło:
    World News of Natural Sciences; 2019, 22; 180-189
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran water
    Autorzy:
    Oktavera, Caca
    Apriliani, Izza Mahdiana
    Hamdani, Herman
    Haetami, Kiki
    Powiązania:
    https://bibliotekanauki.pl/articles/1075657.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Scomberomorus commerson
    capture process
    gillnet
    mackerel
    proportion
    Opis:
    Gillnets are simple fishing gear that commonly used by fisherman in Pangandaran. This research aims to see the capture process of mackerel (Scomberomorus commerson) on gillnet in Pangandaran waters. This research was conducted in August 2018 and January 2019 in Pangandaran, West Java. This research using survey method. The data used in this research are primary data consisting of the proportion of catches and capture process, whereas secondary data obtained from Dinas Perikanan Pangandaran. The results of this research shows that the quantity and weight proportion of Bycatch > Maincatch and capture process of mackerel dominated by wedged by 79% and the lowest is snagged by 7%.
    Źródło:
    World Scientific News; 2019, 125; 252-259
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The utilization of lactic acid bacteria from rusip to inhibit the formation of histamine on salted-boiled mackerel tuna - Euthynnus affinis (Cantor, 1849)
    Autorzy:
    Hidayati, Nurul
    Afrianto, Eddy
    Hasan, Zahidah
    Liviawaty, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1062744.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Euthynnus affinis
    Histamine
    Indo-Pacific region
    Lactic Acid Bacteria
    Rusip
    Salted-Boiled mackerel tuna
    Opis:
    This research aims to determine the best concentration of Rusip fermentation solution for inhibiting histamine formation and its effect on the quality of salted-boiled mackerel tuna (Euthynnus affinis). The studies were conducted in August-September 2018 at the Fisheries Product Processing Laboratory and Microbiology and Molecular Biotechnology Laboratory of Fisheries and Marine Sciences Faculty, Padjadjaran University. This work used an experimental method with 4 variables and 3 repetitions, namely salted-boiled mackerel tuna (Euthynnus affinis) that soaked in rusip fermentation solution with a concentration of 0%, 10%, 20%, and 30% for 30 minutes and storage at some above room temperature (25-27 ºC). Parameters observed included TPC, Histamine levels, pH, and organoleptic values (aroma, appearance, and texture). The result showed that the use of 30% rusip fermentation solution was able to inhibit the formation of histamine and produced the lowest histamine levels of 29.80 mg/100 g. The number of histamine-forming bacteria is positively correlated with histamine content during storage. Based on the organoleptic value (aroma, appearance, and texture), the use of 30% rusip fermentation solution was still received by panelists and fulfilled the best quality requirements according to SNI 2717-1-2009 until the fifth day of storage compared to the other treatments.
    Źródło:
    World Scientific News; 2019, 133; 85-97
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-9 z 9

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