The aim of the present study was to investigate the age structure, length-weight relationship, sex ratio, sexual maturity stages, growth parameters, natural and fishing mortality coefficients of three species of kilka including common, anchovy and bigeye kilka. The fork length–weight relationship of common, anchovy and bigeye kilka were calculated as W=0.000153 FL2.37, W=0.000349 FL2.18 and W...

Wheat gluten hydrolyzates (WGHs) and anchovy fine powder hydrolyzates (AFPHs) were produced at 300 MPa using combinations of Flavourzyme 500MG (F), Alcalase 2.4L (A), Marugoto E (M) and Protamex (P), and then were compared to those produced at ambient pressure concerning the contents of soluble solid (SS), soluble nitrogen and electrophoretic profiles. The contents of SS in the WGHs and AFPHs i...

Age structure of the Caspian Sea anchovy kilka, Clupeonella engrauliformis, was estimated for the first time by back-calculation methods. Otolith growth and the rate of increment in anchovy kilka were examined to determine whether otoliths could be used to back calculate body sizes at various life stages. Sampling was carried out on commercial fishing vessels board along the Iranian coast in 20...

The sustained exploitation of marine populations requires an understanding of a species' adaptive seascape so that populations can track environmental changes from short- and long-term climate cycles and from human development. The analysis of the distributions of genetic markers among populations, together with correlates of life-history and environmental variability, can provide insights into...

Koji and histidine have been applied to accelerate the fermentation of fish sauce for the purpose of shortening the manufacturing period and cost. The histamine contents of anchovy sauces fermented at 15 and 25 °C for 12 months were 3.7-3.8 mg/mL. The histamine content increased up to 6 months of ripening and then decreased, where at 25 °C was higher than at 15 °C at 6 months of ripening, but s...

The growth strategies of pelagic larvae of 3 fish species from the Bay of Biscay belonging to 2 different shape groups, the eel-like anchovy Engraulis encrasicolus and sardine Sardina pilchardus, and the tadpole-like horse mackerel Trachurus trachurus, are compared in terms of changes in their biochemical composition and energy allocation. In anchovy and sardine, the relative amount of protein ...

Small pelagic fishes particularly anchovy (Encrasicholina punctifer) and sardine (Sardinella sindensis) have an important role to support the Iranian fisheries, and are distributed along the entire length of the Persian Gulf and Oman Sea coastal waters. Using small pelagic fisheries logbook, a GIS-based environmental modelling approach was applied to investigate the presence and abundance of an...

This paper proposes a Multiples Input-Multiples Ouput Autoregressive (MIMO-AR) model based on two stages to improve monthly anchovy catches forecasting of the coastal zone of Chile for periods from January 1958 to December 2011. In the first stage, the stationary wavelet transform (SWT) based on Fejer-Korovkin (FK) wavelet filter is used to separate the raw time series into a high frequency (HF...

The group of small pelagics (sardines, anchovies, herrings, etc.) is the largest source of wild marine protein worldwide, providing annually between 21% and 43% of the total marine capture production during at least the last 60 y (1). Even when large-scale fisheries have been operating for decades to centuries, their assessment and management remains difficult and highly uncertain (2). Such cha...