Quantitative Analysis of Ovarian Dynamics of European Sardine Sardina pilchardus (Walbaum, 1792) during Its Spawning Period

Evaluating fishermen’s conservation attitudes and local ecological knowledge of the European sardine (Sardina pilchardus), Peniche, Portugal

BACKGROUND European sardines are an important fishing resource in the North Atlantic. Recognized for its great commercial and economic value in southern Europe, this resource currently has low stock indices. From this perspective, fishers' local ecological knowledge (LEK) is appreciated as an auxiliary tool in the management of sardines in this region. Our goal is to evaluate the LEK and attitu...

Some reproductive patterns of the sardine, Sardina pilchardus (Walb, 1792), in Boka Kotorska Bay (Montenegro, southern Adriatic Sea)

The annual alteration of gonad morphology in sardine (Sardina pilchardus, Walbaum 1792) caught in the period from November 2006 to October 2007 using beach seines in the region of Boka Kotorska Bay (Montenegro, southern Adriatic) was studied. Samples were taken in the middle of each month. Total length of individuals ranged from 8.7 to 14.7 cm and weight ranged from 4.67 to 22.61 g. Their gonad...

Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards

Fresh sardine (employed as discard model species) was pressed with a hydraulic press in order to obtain a partially dewatered cake (whose volume represents between 55% and 60% of the initial volume of raw material) and a 3-phase press liquor comprising an aqueous fraction, an oil fraction and a variable amount of suspended solids. Pressing conditions, such as final pressure to which the sardine...

EFFECT OF ADVANCED CHILLING METHODS ON LIPID DAMAGE DURING SARDINE (Sardina pilchardus) STORAGE

Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in
Saline Solutions.

Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...