Limited resources in the environment prevent individuals from simultaneously maximizing all life-history traits, resulting in trade-offs. In particular, the cost of reproduction is well known to negatively affect energy investment in growth and maintenance. Here, we investigated these trade-offs during contrasting periods of high versus low fish size and body condition (before/after 2008) in th...

Trypsin from pyloric caeca of Monterey sardine was purified by fractionation with ammonium sulfate, gel filtration, affinity and ionic exchange chromatography. Fraction 102, obtained from ionic exchange chromatography, generated one band in sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing. The molecular mass of the isolated trypsin was 25 kDa and sh...

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 The slurry ice technology has shown profitable advantages when employed instead of traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed at evaluating the effect of slurry ice as a preliminary treatment prior to frozen storage. For it, specimens of a small pelagic fatty fish species (sardine; Sardina pi...

Poisoning from eating clupeoid fishes such as sardines and herrings (Clupeidae) or anchovies (Engaulidae), termed clupeotoxism, is widespread in tropical and subtropical areas of the world but rare. A fatal case occurred in Kaua‘i in 1978 from the consumption of the Marquesan Sardine (Sardinella marquesensis). This species has been replaced in abundance in the Hawaiian Islands by another import...

Generally the main component of fishy flavor is considered to be trimethylamine. On the other hand, carbonyl compounds, produced from oxidation of polyunsaturated fatty acid by lipoxygenase or by autoxidation, might have some contribution to the fishy flavor. Since sardine skin contains high levels of polyunsaturated fatty acids and lipoxygenase, carbonyl compounds may be generated more easily ...

Since the days of Elton, population cycles have challenged ecologists and resource managers. Although the underlying mechanisms remain debated, theory holds that both density-dependent and density-independent processes shape the dynamics. One striking example is the large-scale fluctuations of sardine and anchovy observed across the major upwelling areas of the world. Despite a long history of ...

The Sardinella aurita fishery off northeastern Venezuela, region of seasonal wind-driven coastal-upwelling, accounts for 90% of the Caribbean Sea small pelagic catch. This law-protected artisanal fishery takes place up to ~10 km offshore. The spatial distribution, number of schools, and biomass of S. aurita were studied using eight hydro-acoustic surveys (1995-1998). The study included the anal...

The influence of cooking and later storage in a refrigerator for 7 days on the fatty acid composition of lipids in sardines (Sardinops melanosticta) was studied. The total lipid and triacylglycerol (TG) levels did not change and the phospholipid (PL) level decreased somewhat with cooking or during storage. The fatty acid composition of the total lipids and TG fractions was little changed and th...

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...

Waste sardine oil, a byproduct of fish industry, was employed as a low cost feedstock for biodiesel production. It has relatively high free fatty acid (FFA) content (32 mg KOH/g of oil). Lipase enzyme immobilized on activated carbon was used as the catalyst for the transesterification reaction. Process variables viz. reaction temperature, water content and oil to methanol molar ratio were optim...