PERBEDAAN UKURAN MATA JARING GILLNET TERHADAP HASIL TANGKAPAN IKAN TEMBANG Sardinella gibbosa YANG DIDARATKAN DI MUNCAR, BANYUWANGI

2021 ◽  
Vol 17 (2) ◽  
pp. 99-107
Author(s):  
Ledhyane Ika Harlyan ◽  
Fransisca Sariuli Tobing ◽  
Gatut Bintoro ◽  
Vita Rumanti Kurniawati ◽  
Muhammad Arif Rahman ◽  
...  
Keyword(s):  
Sardinella Gibbosa

scholarly journals IDENTIFIKASI KOHOR DAN DUGAAN LAJU PERTUMBUHAN IKAN PELAGIS KECIL DI LAUT JAWA

2017 ◽  
Vol 8 (4) ◽  
pp. 7
Author(s):  
Suwarso Suwarso ◽  
Tuti Hariati
Keyword(s):  
Purse Seine ◽  
Sardinella Gibbosa ◽  
Rastrelliger Kanagurta

lkan pelagis kecil merupakan hasil tangkapan utama di Laut Jawa, terutama dari perikanan purse seine; enam jenis paling dominan yaitu: layang (Decapterus russelli), deles (D. maciosoma), banyar (Rastrelliger kanagurta), bentong (Selar crurnenophthalmus), siro (Ambligasfer slrm), dan lembang (Sardinella gibbosa). Penentuan kohor dan dugaan laju pertumbuhan diri ke enam jenis tersebut dilakukan berdasarkan data frekuensi panjang yang terkumpul selama Mei 1991 sampai Desember 1993 dari hasil tangkapan purse seine.

Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand

2004 ◽  
Vol 37 (10) ◽  
pp. 1021-1030 ◽  
Author(s):  
Manat Chaijan ◽  
Soottawat Benjakul ◽  
Wonnop Visessanguan ◽  
Cameron Faustman
Keyword(s):  
Gel Properties ◽  
Sardinella Gibbosa ◽  
Rastrelliger Kanagurta

scholarly journals Effects of the addition of spleen of skipjack tuna (Katsuwonus pelamis) on the liquefaction and characteristics of fish sauce made from sardine (Sardinella gibbosa)

2006 ◽  
Vol 98 (3) ◽  
pp. 440-452 ◽  
Author(s):  
Sappasith Klomklao ◽  
Soottawat Benjakul ◽  
Wonnop Visessanguan ◽  
Hideki Kishimura ◽  
Benjamin K. Simpson
Keyword(s):  
Fish Sauce ◽  
Skipjack Tuna ◽  
Katsuwonus Pelamis ◽  
Sardinella Gibbosa

Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage

2006 ◽  
Vol 99 (1) ◽  
pp. 83-91 ◽  
Author(s):  
Manat Chaijan ◽  
Soottawat Benjakul ◽  
Wonnop Visessanguan ◽  
Cameron Faustman
Keyword(s):  
Sardinella Gibbosa ◽  
Iced Storage

scholarly journals Fermentasi Chao Ikan Tembang (Sardinella gibbosa) Menggunakan Bakteri Asam Laktat Proteolitik

2021 ◽  
Vol 41 (1) ◽  
pp. 34
Author(s):  
Agussalim Matti ◽  
Tyas Utami ◽  
Chusnul Hidayat ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Sardinella Gibbosa

Quality assessment of fishes caught by single-day and multi-day gillnet fishing off Satpati Coast, Maharashtra, India

2020 ◽  
Vol 67 (4) ◽  
Author(s):  
Manoharmayum Shaya Devi ◽  
K.A. Martin Xavier ◽  
Asem Sanjit Singh ◽  
Y. Gladston ◽  
S.K. Chakraborty ◽  
...  
Keyword(s):  
Thiobarbituric Acid ◽  
Plate Count ◽  
Human Consumption ◽  
Commercial Fishing ◽  
Pampus Argenteus ◽  
Sensory Score ◽  
Quality Aspects ◽  
Significant Difference ◽  
Fish Samples ◽  
Sardinella Gibbosa

The present investigation was aimed at elucidating the importance of freshness and quality for the consumer and its relationship to sensory and non-sensory properties of fish caught by single-day and multi-day gillnet fishing off Satpati Coast, Palghar District, Maharashtra, India. Selected species of marine fishes viz., Pampus argenteus, Ilisha filigera, Osteogeneiosus militaris, Thryssa mystax and Sardinella gibbosa from single-day and multi-day gillnet fishing trips were collected and assessed based on freshness score, microbiological and biochemical parameters. The average values of sensory score, total plate count (TPC) and pH for fish samples from single-day fishing were 25 to 26; 1.9×104 cfu g-1 to 7.3×104 cfu g-1 and 6.8 respectively, whereas for multi-day fishing, it was 12 to 17; 7.1×104 cfu g-1 to 1.8×105 cfu g-1 and 7.07 respectively. Significant difference (p<0.05) was observed for the values of pH, trimethyl amine (TMA), total volatile base-nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) between the fish samples from single-day and multi-day fishing for two species viz. T. mystax and I. filigera. The study indicated that fishes caught from both single-day and multi-day units were acceptable for human consumption. Results of the study provides insight into the quality aspects of fish landed by commercial fishing crafts by comparing single-day and multi-day fishing.

EFFECT OF CHICKEN PLASMA PROTEIN AND SOME PROTEIN ADDITIVES ON PROTEOLYSIS AND GEL-FORMING ABILITY OF SARDINE (SARDINELLA GIBBOSA) SURIMI

2007 ◽  
Vol 31 (4) ◽  
pp. 492-516 ◽  
Author(s):  
SAROAT RAWDKUEN ◽  
SOOTTAWAT BENJAKUL ◽  
WONNOP VISESSANGUAN ◽  
TYRE C. LANIER
Keyword(s):  
Plasma Protein ◽  
Sardinella Gibbosa ◽  
Gel Forming Ability
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