In southern China, about 20 different fish, such as red snapper, threadfin, Spanish mackerel, croaker, Japanese mackerel, are used to prepare salted fish (Armstrong & Eng, 1983; Poirier et al., 1987). Procedures for preparation of salted fish have been described in detail previously (IARC, 1993). Briefly, salted fish are prepared by salting, brining, dry-salting, pickle curing, or a combination...

The crisis of the Spanish Catholic monarchy paved the way for the creation of more than twenty republics in Latin America between 1810 and 1825. This paper analyzes early nineteenth-century Spanish American republican experiences, which have been generally neglected in the historiography, as constitutive parts of Atlantic republicanism. It focuses on the theologico-political considerations of t...

Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy pr...

In this study, 75 chub mackerels that were caught in the Canakkale Strait Türkiye between October to December, 2019, examined for presence of parasites. The length and weight all fish measured external body area, oral cavity, nostrils, fins, gills examined. Gill samples under a stereomicroscope suspicious findings preserved 99.99% ethanol. mean 24.84±0.39cm 146.01±7.16 gr, respectively. It was ...

The aim: evaluate natural canned Japanese mackerel as specialized products for dietary nutrition based on indicators of nutritional and biological value, well lipid health indices. methods: (chemical composition) value mackerel, the composition lipids fatty acids were studied, basis which indices atherogenicity, thrombogenicity hypocholesterolemic coefficient calculated, characterizing properti...

Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.