Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "tuna" wg kryterium: Temat

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-10 z 10
    Tytuł:
    Catch of Skipjack Tuna (Euthynnus sp.) in National Fisheries Port Pengambengan, Bali, Indonesia
    Autorzy:
    Apriliani, Izza Mahdiana
    Rizal, Achmad
    Hamdani, Herman
    Denika, Ayang
    Powiązania:
    https://bibliotekanauki.pl/articles/1065114.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Bali strait
    Euthynnus
    Thunnus albacares
    Thunnus obesus
    bigeye tuna
    catch per unit effort
    monsoon
    tuna
    yellowfin tuna
    Opis:
    The Bali Strait has very high pelagic fish resources, ranging from small pelagic fish to large pelagics, one of which is a type of tuna. Skipjack tuna (Euthynnus sp.) is one of the dominant and high economic value fish resources. The composition of fish catch landed in National Fisheries Port (PPN) Pengambengan in 2014 is dominated by small pelagic fish. The composition of the largest fish catches consists of lemuru, skipjack, mackerel and scad. This study aims to look at the production of skipjack tuna and season distribution for 5 years. This information can be used as an effort to manage fisheries in PPN Pengambengan continuously. This research was carried out in the waters of the Bali Strait with fishing base PPN Pengambengan. The catch of skipjack tuna in Bali is fluctuated every month during 2013 until 2017. The average catch is high in 2014, and the lowest catch was in 2016. This was allegedly due to the catches of previous years namely in 2014 – 2015 skipjack tuna fish resources were overexploited. The catch of skipjack tuna based on the season has the highest value in September - November (transition II (intern-monsoon)) and the lowest is in December-February (northwest season).
    Źródło:
    World Scientific News; 2019, 120, 2; 144-153
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Politics of Bluefin Tuna in Malta
    Autorzy:
    Briguglio, Michael
    Powiązania:
    https://bibliotekanauki.pl/articles/520239.pdf
    Data publikacji:
    2013
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    bluefin tuna
    Malta
    Environmental NGOs
    EU
    hegemony
    Opis:
    This paper analyzes the politics of bluefin tuna in Malta within the first years of EU accession (2004-9). The paper concludes that despite making certain impacts, ENGOs (environmental non-governmental organizations) were unsuccessful in creating a hegemonic formation to stop the fishing of bluefin tuna until stocks recover.
    Źródło:
    Roczniki Socjologii Morskiej; 2013, 22; 51-61
    0860-6552
    Pojawia się w:
    Roczniki Socjologii Morskiej
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Yellowfin tuna (Thunnusalbacares) fishing ground forecasting model based on bayes classifier in the South China Sea
    Autorzy:
    Zhou, W.
    Li, A.
    Ji, S.
    Qiu, Y.
    Powiązania:
    https://bibliotekanauki.pl/articles/258994.pdf
    Data publikacji:
    2017
    Wydawca:
    Politechnika Gdańska. Wydział Inżynierii Mechanicznej i Okrętownictwa
    Tematy:
    Bayes classifier
    South China Sea
    yellowfin tuna
    fishing ground forecasting
    Opis:
    Using the yellowfin tuna (Thunnusalbacares,YFT)longline fishing catch data in the open South China Sea (SCS) provided by WCPFC, the optimum interpolation sea surface temperature (OISST) from CPC/NOAA and multi-satellites altimetric monthly averaged product sea surface height (SSH) released by CNES, eight alternative options based on Bayes classifier were made in this paper according to different strategies on the choice of environment factors and the levels of fishing zones to classify the YFT fishing ground in the open SCS. The classification results were compared with the actual ones for validation and analyzed to know how different plans impact on classification results and precision. The results of validation showed that the precision of the eight options were 71.4%, 75%, 70.8%, 74.4%, 66.7%, 68.5%, 57.7% and 63.7% in sequence, the first to sixth among them above 65% would meet the practical application needs basically. The alternatives which use SST and SSH simultaneously as the environmental factors have higher precision than which only use single SST environmental factor, and the consideration of adding SSH can improve the model precision to a certain extent. The options which use CPUE’s mean ± standard deviation as threshold have higher precision than which use CPUE’s 33.3%-quantile and 66.7%-quantile as the threshold
    Źródło:
    Polish Maritime Research; 2017, S 2; 140-146
    1233-2585
    Pojawia się w:
    Polish Maritime Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A new method for a preliminary definition of a high–performance rudder for tuna purse seiners
    Autorzy:
    Martínez–López, A.
    Munín–Doce, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/259135.pdf
    Data publikacji:
    2012
    Wydawca:
    Politechnika Gdańska. Wydział Inżynierii Mechanicznej i Okrętownictwa
    Tematy:
    rudder optimisation
    vessel manoeuvrability
    tuna vessel design
    Opis:
    The aim of this paper is to provide a simple method for the definition of a rudder for tuna purse seiners. The model achieved by the application of this method ensures the manoeuvrability of initial turning, course keeping and yaw checking. For this, the results obtained by other authors, through rudder tests and manoeuvrability tests of fishing vessels have been integrated with the recommendations of the International Normative. Finally, in the paper the method is applied to the case of a tuna vessel, providing a rudder model which could be optimised with CFD (Computer Fluid Dynamics) in further tests. The method proposed can be applied to other vessels whose main dimensions are met.
    Źródło:
    Polish Maritime Research; 2012, 3; 26-35
    1233-2585
    Pojawia się w:
    Polish Maritime Research
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The estimation of bigeye tuna (Thunnus obesus, (Lowe, 1839)) fishing season in the East Indies Ocean which is disembarked in Benoa Port, Bali
    Autorzy:
    Dipanoto, Arsa
    Syamsuddin, Mega L.
    Anna, Zuzy
    Izza, Izza
    Powiązania:
    https://bibliotekanauki.pl/articles/1076401.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Bigeye Tuna
    Fishing Season
    Indian Ocean
    SST
    Thunnus obesus
    Opis:
    Prediction about fishing season is needed for fishing operation, so it can help fisherman to catch a big number of fish with effective and efficient. This study was started on May – June 2018. This study aimed to analize fishing season pattern of big eye tuna in Indian Ocean. Historical data about fish production and fishing effort of long line vessel for 5 years (2013-2017) collected from Indonesia Tuna Longline Asociation (ATLI) in Benoa Port, was used to calculate monthly CPUEs which were then analyzed using average percentage methods to obtain fishing season index for each month and sea surface temperature (SST) data collected from satellite. The result shows that big eye tuna can be caught along the year, but there was a pattern that fishing season occurs from June – September, December, and April with the peak season in east season. Optimum distribution of sea surface temperature base on big eye tuna’s fishing ground ranged from 27-27.5 °C.
    Źródło:
    World Scientific News; 2019, 115; 1-14
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Relationship between Length and Mouth Opening of Skipjack Tuna (Katsuwonus pelamis) in the Waters of Palabuhanratu Sukabumi Regency
    Autorzy:
    Ridwan, Monika
    Khan, Alexander M. A.
    Zahidah, Zahidah
    Hamdani, Herman
    Powiązania:
    https://bibliotekanauki.pl/articles/1031887.pdf
    Data publikacji:
    2020
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Katsuwonus pelamis
    Palabuhanratu waters
    correlation value
    length-mouth opening relationship
    skipjack tuna
    Opis:
    Skipjack tuna (Katsuwonus pelamis (Linnaeus, 1758)) is one of the main commodities of Palabuhanratu capture fisheries with a percentage of 14% or 422.701 kg of total capture fisheries production in 2017. The purpose of this research is to analyze the correlation between length and mouth opening of skipjack tuna (Katsuwonus Pelamis) in the waters of Palabuhanratu Sukabumi Regency. The sample was collected in June until August 2019 at the Palabuhanratu Fishing Port, Sukabumi Regency. Skipjack tuna observed during the research had a total length range from 250 until 730 mm FL. The pattern of length and opening mouth relationships of skipjack tuna can be seen from the regression and correlation values. The results obtained were collected combined Y = 0.8064x - 0.2283 and R2 = 0.7786. Correlation value of the length and mouth opening relationship of skipjack tuna was 0.88. The level of length-mouth opening relationship of skipjack tuna is highly interrelated.
    Źródło:
    World News of Natural Sciences; 2020, 30, 2; 220-231
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The ratio of tuna white meat surimi and red meat surimi in the making of fish burger based on the preference level
    Autorzy:
    Rahmawati, Rahmi
    Rostini, Iis
    Mulyani, Yeni
    Liviawaty, Evi
    Powiązania:
    https://bibliotekanauki.pl/articles/1158423.pdf
    Data publikacji:
    2018
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Thunnus obesus
    Tuna fish
    fish burger
    preference level
    red meat
    surimi
    white meat
    Opis:
    This research aims to determine the ratio percentage of white meat surimi and red meat surimi of tuna in the making of fish burger in the most preferred by the panelists. The method used for this research in experimental with 5 treatments, which are the usage of 100% content of white meat surimi and the combination of white meat surimi and red meat surimi with the percentage of 90%, 10%, 80%, 20%, 70%, 30%, 60%, 40% based on the weight of white and red surimi meat, involving up to 20 semi-trained panelists as rehearsal. The observed parameters are the yield calculation percentage of white and red tuna fillet, surimi’s yield and fish burger’s yield, hedonic test (preference level) based on organoleptic characteristic covering the appearance, aroma, texture and taste of tuna fish burger along with chemical test (protein value, fat value and water level) to fish burger. According to the result to the fish burger’s level of preference it can be summarized that the comparison of tuna’s white meat surimi and red meat surimi for every treatments are liked by the panelists, however the treatment of 80% white meat surimi and 20% red meat surimi tuna is the most preferred treatment by panelists with the median characteristic value of appearance, aroma, and texture of 7 (liked) and taste 9 (very liked). The amount of the protein value is 13.99%, fat value is 2.36%, and water value is 31.28%
    Źródło:
    World Scientific News; 2018, 114; 68-83
    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
    Tytuł:
    Length-Weight Relationship and Catch Size of Bigeye Tuna (Thunnus obesus) Landed in Benoa, Bali, Indonesia
    Autorzy:
    Ahmad, Fadhilah
    Dewanti, Lantun Paradhita
    Arnenda, Gussasta Levi
    Rizal, Achmad
    Powiązania:
    https://bibliotekanauki.pl/articles/1076794.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Benoa Fishing Port
    Bigeye tuna
    Thunnus obesus
    catch size
    isometric
    length-weight
    main catch
    Opis:
    The research was conducted at the Tuna Fisheries Research Station, Denpasar, Bali, in July 2018 (3 weeks duration). There were several types of high-value fish incorporated into this research: tuna, skipjack, shrimp, cob, mackerel, snapper, squid, reef fish (grouper, baronang, lobster / barong shrimp) and ornamental fish. Seaweed processing was also assessed. Benoa Fishing Port is one of the tuna landing base bases in Indonesia. It is the main port in Bali Province and ranks beside Muara Baru (Jakarta), Pelabuhan Ratu (West Java) and Cilacap (Central Java). This research aim to identified length-weight relationship, and proportion of proper catch size of bigeye tuna. Herein, bigeye tuna (Thunnus obesus) was identified visually and then assessed. The first identifier is the large size of the eye. The growth pattern of big eye tuna (Thunnus obesus) landed in Benoa Fishing Portis is isometric, where the length increase is equal to weight gain (isometric positive). The length distribution of big eye tuna was in range of 81-170 cm FL (334 fishes are obtained), and the distribution of weights varied in size from 11-95 kg, with the most common catch size being in the range of 16-20 kg (95 fishes). Of note, 60% of the fish had not reached the proper catch size.
    Źródło:
    World News of Natural Sciences; 2019, 23; 34-42
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Functional Properties and Bioactivities of Protein Powder Prepared from Skipjack Tuna (Katsuwonus pelamis) Liver Using the pH Shift Process
    Autorzy:
    Jeerakul, Chanita
    Kitsanayanyong, Lalitphan
    Mookdasanit, Juta
    Klaypradit, Wanwimol
    Tepwong, Pramvadee
    Powiązania:
    https://bibliotekanauki.pl/articles/2152153.pdf
    Data publikacji:
    2022-11-14
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    tuna liver proteins
    protein isolate
    amino acid profile
    functional properties
    antioxidant capacity
    ACE inhibitory activity
    Opis:
    Skipjack tuna (Katsuwonus pelamis) liver (TL) contains high-quality proteins which can potentially serve as an excellent source of functional protein ingredients. Thus, this study was conceptualized to evaluate the physicochemical, functional, and biological properties of proteins from TL using the pH shift process. The pH shift process was conducted through solubilization of TL at pH from 1.5 to 12.5, and the solubilized proteins at pH 2.5, 3.5, 10.5 and 11.5 were precipitated at pH 5.5. Finally, the tuna liver protein powders after the processes at pH 2.5 and 11.5 (TLP 2.5 and TLP 11.5, respectively) were obtained by freeze-drying, i.e. those with the highest extraction and protein recovery yields under acidic and alkaline conditions. Protein and lipid contents of TLPs were higher and lower, respectively, compared to the TL powder (control). Glutamic acid, aspartic acid, and alanine were prominent amino acids found in both TLPs. Foaming properties and water/oil holding capacity were higher in TLP 11.5, while protein solubility and emulsion properties were greater in TLP 2.5 compared between groups. Additionally, the DPPH• and ABTS•+ scavenging activities, as well as the angiotensin I-converting enzyme inhibitory activity, were remarkably higher in TLP 11.5 than in TLP 2.5. On the other hand, significant ferrous-ion chelating activity was observed in TLP 2.5. In conclusion, TLP 11.5 could serve as an alternative functional protein ingredient that provides essential amino acids, functional properties, and bioactivities.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 347-359
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-10 z 10

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies