The microhabitat and morphology of Grubea cochlear on the gills of mackerel from lyme bay, Southern England

1994 ◽  
Vol 74 (3) ◽  
pp. 731-734 ◽  
Author(s):  
A.R. Lyndon ◽  
V.M. Martinez-Vidal
Keyword(s):  
Morphological Variation ◽  
Relative Size ◽  
Sympatric Species ◽  
Gill Arch ◽  
Southern England ◽  
Atlantic Mackerel ◽  
Gill Parasite ◽  
Scomber Scombrus

The microhabitat and morphology of Grubea cochlear (Monogenea), a rare gill parasite of Atlantic mackerel (Scomber scombrus), were investigated for a sample of fourteen parasite individuals obtained from Lyme Bay, southern England. Grubea cochlear showed a preference for the inner hemibranch of the fourth gill arch, this localization contrasting with that of the related and sympatric species Kuhnia scombri. The morphology of G. cochlear in this sample differed slightly from some of the previously documented specimens, especially with regard to the number of small genital hooks and the relative size of the haptor. It is suggested that geographical morphological variation may occur in this species.

Selectivity of square mesh codends of pelagic trawls for Atlantic mackerel (Scomber scombrus L.)

1992 ◽  
Vol 13 (3) ◽  
pp. 267-279 ◽  
Author(s):  
J. Casey ◽  
M.D. Nicholson ◽  
S. Warnes
Keyword(s):  
Atlantic Mackerel ◽  
Scomber Scombrus

scholarly journals Post-mortem storage conditions and cooking methods affect long-chain omega-3 fatty acid content in Atlantic mackerel (Scomber scombrus)

2021 ◽  
Vol 359 ◽  
pp. 129828
Author(s):  
Fany Sardenne ◽  
Eleonora Puccinelli ◽  
Marie Vagner ◽  
Laure Pecquerie ◽  
Antoine Bideau ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Content ◽  
Storage Conditions ◽  
Cooking Methods ◽  
Post Mortem ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Long Chain

scholarly journals Atlantic mackerel ( Scomber scombrus ) change skin colour in response to crowding stress

2021 ◽  
Author(s):  
Møen Tveit Guro ◽  
Neil Anders ◽  
Morten Steen Bondø ◽  
John Reidar Mathiassen ◽  
Mike Breen
Keyword(s):  
Skin Colour ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Crowding Stress

Holding of Atlantic Mackerel (Scomber scombrus) in Refrigerated Sea Water

1977 ◽  
Vol 34 (3) ◽  
pp. 439-443 ◽  
Author(s):  
D. W. Lemon ◽  
L. W. Regier
Keyword(s):  
Carbon Dioxide ◽  
Sea Water ◽  
Fish Muscle ◽  
Sodium Content ◽  
Oxidative Rancidity ◽  
Dissolved Carbon ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Dissolved Carbon Dioxide ◽  
Lower Temperature

Refrigerated sea water proved to be an improved method of holding Atlantic mackerel (Scomber scombrus). The uniform lower temperature and reduction in available oxygen retarded the development of oxidative rancidity. Textural deterioration was also retarded. The sodium uptake from and the potassium loss to the sea water was not excessive, and taste panelists could not consistently identify samples with elevated sodium content. The addition of carbon dioxide to the RSW did not regularly affect the level of spoilage as monitored by the measurement of trimethylamine. The values, however, were low for all holding systems, even after 9 days. The presence of dissolved carbon dioxide in the fish muscle made the fish unacceptable for canning.

scholarly journals The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

2019 ◽  
Vol 28 (5) ◽  
pp. 505-518 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Turid Rustad
Keyword(s):  
Storage Time ◽  
Atlantic Mackerel ◽  
Chilled Storage ◽  
Scomber Scombrus ◽  
Sous Vide
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