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Atlantic Mackerel (atlantic + mackerel)
Selected AbstractsEFFECT OF ARTIFICIAL FEEDING ON DIGESTIVE EFFICIENCY, GROWTH AND QUALITIES OF MUSCLE AND OOCYTE OF MATURING ATLANTIC MACKEREL (SCOMBER SCOMBRUS L.)JOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2007KRISNA RUNGRUANGSAK-TORRISSEN ABSTRACT Maturing Atlantic mackerel with and without artificial feeding, kept in sea pens (September to May), showed differences in digestive efficiency (protease activity ratio of trypsin to chymotrypsin), muscle growth (concentrations of RNA, protein, RNA/protein ratio and free amino acids [FAA]) and oocyte quality (trypsin-like specific activity, and concentrations of RNA, RNA/protein ratio and FAA). The artificially fed mackerel had higher body weights (1.7 times) but with less white muscle protein concentration (0.5 time), compared to the control group. Both groups showed higher levels of capacity for protein synthesis in the oocytes than in the white muscle, but it was about two times higher in the artificially fed fish whereas about four times higher in the control group. This indicated that, during maturation, development of oocytes and muscle for growth occurred concurrently in higher growth mackerel, while development of oocytes dominated in slower growth fish. A higher trypsin-like specific activity with higher FAA levels in the oocytes from females fed with an artificial diet, compared to the control group, suggested differences in development and quality between the gametes of the fish with different feedings. PRACTICAL APPLICATIONS The work illustrates differences in digestive efficiency and the quality of growth performance (growth and protein metabolism in muscle and oocytes) in fish with different feedings. The use of various methods for evaluating digestive efficiency and the quality of fish growth performance could provide reasonable information for some important biological differences between fish groups, especially when the number of samples are low. It is more advantageous to apply different methods simultaneously than using growth parameter alone in order to study for precise evaluation of the quality of fish growth performance. The methods are very practical for studying food utilization and growth quality of fish in different environmental conditions and with different behaviors in aquaculture as well as in natural ecosystem where food consumption rate and feeding regime cannot be under control. [source] Fatty acid composition of selected roes from some marine speciesEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 9 2009Miguel Ángel Rincón-Cervera Abstract Fifteen roes from different marine fish species available in Spain were analyzed in order to determine their fatty acid (FA) composition, especially the eicosapentaenoic acid (20:5n -3, EPA) and docosahexaenoic acid (22:6n -3, DHA) contents. Roes from Atlantic bonito (Sarda sarda), European squid (Loligo vulgaris), cuttlefish (Sepia spp.), lumpfish (Cyclopterus lumpus), European hake (Merluccius merluccius), Atlantic salmon (Salmo salar) and gonads of male Atlantic mackerel (Scomber scombrus) reached EPA + DHA amounts higher than 30% of the total FA, and among them, roes from lumpfish, European hake and salmon provide different FA type ratios that could make them adequate as dietary sources of EPA and DHA. [source] EFFECT OF ARTIFICIAL FEEDING ON DIGESTIVE EFFICIENCY, GROWTH AND QUALITIES OF MUSCLE AND OOCYTE OF MATURING ATLANTIC MACKEREL (SCOMBER SCOMBRUS L.)JOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2007KRISNA RUNGRUANGSAK-TORRISSEN ABSTRACT Maturing Atlantic mackerel with and without artificial feeding, kept in sea pens (September to May), showed differences in digestive efficiency (protease activity ratio of trypsin to chymotrypsin), muscle growth (concentrations of RNA, protein, RNA/protein ratio and free amino acids [FAA]) and oocyte quality (trypsin-like specific activity, and concentrations of RNA, RNA/protein ratio and FAA). The artificially fed mackerel had higher body weights (1.7 times) but with less white muscle protein concentration (0.5 time), compared to the control group. Both groups showed higher levels of capacity for protein synthesis in the oocytes than in the white muscle, but it was about two times higher in the artificially fed fish whereas about four times higher in the control group. This indicated that, during maturation, development of oocytes and muscle for growth occurred concurrently in higher growth mackerel, while development of oocytes dominated in slower growth fish. A higher trypsin-like specific activity with higher FAA levels in the oocytes from females fed with an artificial diet, compared to the control group, suggested differences in development and quality between the gametes of the fish with different feedings. PRACTICAL APPLICATIONS The work illustrates differences in digestive efficiency and the quality of growth performance (growth and protein metabolism in muscle and oocytes) in fish with different feedings. The use of various methods for evaluating digestive efficiency and the quality of fish growth performance could provide reasonable information for some important biological differences between fish groups, especially when the number of samples are low. It is more advantageous to apply different methods simultaneously than using growth parameter alone in order to study for precise evaluation of the quality of fish growth performance. The methods are very practical for studying food utilization and growth quality of fish in different environmental conditions and with different behaviors in aquaculture as well as in natural ecosystem where food consumption rate and feeding regime cannot be under control. [source] Formation of 4-hydroxynonenal (4-HNE) in frozen mackerel (Scomber scombrus) in the presence and absence of green teaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2008Rabia Alghazeer Abstract BACKGROUND: Aldehydes are secondary lipid oxidation products formed during processing and storage of food. 4-Hydroxynonenal (4-HNE) is a major toxic lipid peroxidation product which has been extensively investigated in the clinical field but less so in food products. The aim of the present study was to investigate the formation of aldehydes in stored frozen fish (Atlantic mackerel, Scomber scombrus) with and without antioxidant (green tea). RESULTS: The presence of 4-HNE in frozen fish was detected for the first time. 4-HNE was extracted from frozen fish and identified using high-performance liquid chromatography and liquid chromatography/mass spectrometry. The amount of 4-HNE increased throughout storage for 26 weeks at , 10 °C in the absence of antioxidant. A significant decrease was observed in fish samples stored at ,10 °C with green tea. Minimal amounts of 4-HNE were formed in fish stored at ,80 °C. A similar increase in 4-HNE was found for methyl linoleate and extracted fish oil exposed to UV irradiation. CONCLUSION: The toxic aldehyde 4-HNE can be formed in badly stored frozen mackerel and is an indicator of reduced texture quality and nutritional value of fish. Addition of instant whole green tea as an antioxidant can provide a cheap and effective way of enhancing safety, especially in developing countries. Copyright © 2008 Society of Chemical Industry [source] Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2002Suhur Saeed Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at ,20 and ,30,°C was studied. Traditional methods including the peroxide value, thiobarbituric acid-reactive substances (TBARS) and a reverse phase HPLC method were used to determine the primary and secondary lipid oxidation products. All tests showed an increase in lipid oxidation products with storage time and at a higher storage temperature of ,20,°C compared with samples stored at ,30,°C. Antioxidants had a significant effect (P,<,0.01) on the inhibition of lipid oxidation, as shown by the reduction in peroxide value and hydroxides, and malondialdehyde formation. Similarly, deterioration of protein structure and functionality in mackerel stored for 3, 6, 12 and 24 months was greater at ,20 than ,30,°C. ATPase activity in the myosin extract of Atlantic mackerel showed a significant decrease (P,<,0.01) with progressive frozen storage. Protein solubility in high salt concentration (0.6,M NaCl) decreased (P,<,0.01) during storage at both ,20 and ,30,°C but was greater at ,20,°C. Interestingly, antioxidants BHT, vitamin C and vitamin E protected the proteins against complete loss of ATPase activity and protein solubility to a significant level (P,<,0.01) for up to 1 year at ,20,°C compared with samples stored without antioxidants. This study confirms the deleterious effect of lipid oxidation products on protein structure and function in frozen fatty fish. © 2002 Society of Chemical Industry [source] | ||||||||||