scholarly journals Impact of Smoking Pretreatment on the Quality of Canned Mackerel (Scomber scombrus) in Oil or Ketchup During Storage

2020 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
Jehan Elsayed
Keyword(s):  
Scomber Scombrus

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

scholarly journals Host–parasite interaction of a muscle-infecting didymozoid in the Atlantic mackerel Scomber scombrus L.

2006 ◽  
Vol 63 (1) ◽  
pp. 169-175 ◽  
Author(s):  
S. Pascual ◽  
E. Abollo ◽  
C. Azevedo
Keyword(s):  
Developmental Stages ◽  
Pcr Amplification ◽  
Muscle Fibres ◽  
Atlantic Mackerel ◽  
Scomber Scombrus ◽  
Genomic Dna Isolation ◽  
Host Parasite ◽  
Skeletal Muscle Fibres ◽  
Muscular Damage

AbstractNumerous ribbon-like aggregations of eggs of a trematode didymozoid were found embedded in the connective tissue, mostly between the epoxial skeletal muscle fibres, of mature mackerel Scomber scombrus collected from post-recruits of the eastern stock. Egg masses contained numerous developmental stages, including pre-vitellogenous oocytes to fully embryonated eggs. Genomic DNA isolation, PCR amplification, cloning, and sequencing strongly supported the view that the eggs belong to a yet unidentified didymozoid. There was minor muscular damage to the host, namely focal distortion of host fibre architecture to accommodate the parasite, and the mild host response consisted of different stages of encapsulation. Concurrent heavy infection makes the mackerel flesh unappealing to eat, although the quality of the fish is not significantly affected and there is no public health danger.

scholarly journals Effect of Frozen Storage on the Chemical, Physical and Microbiological Quality of Imported Mackerel (Scomber scombrus).

2017 ◽  
Vol 8 (7) ◽  
pp. 287-293
Author(s):  
R. El-Dengawy ◽  
A. Sharaf ◽  
S. El-Kadi ◽  
Eman Mahmoud ◽  
Eslam Baidoon
Keyword(s):  
Frozen Storage ◽  
Microbiological Quality ◽  
Scomber Scombrus

Quality of Filleted Atlantic Mackerel (Scomber Scombrus) During Chilled and Frozen Storage: Changes in Lipids, Vitamin D, Proteins, and Small Metabolites, including Biogenic Amines

2018 ◽  
Vol 27 (3) ◽  
pp. 338-357 ◽  
Author(s):  
Inger Beate Standal ◽  
Revilija Mozuraityte ◽  
Turid Rustad ◽  
Leili Alinasabhematabadi ◽  
Nils-Gunnar Carlsson ◽  
...  
Keyword(s):  
Vitamin D ◽  
Biogenic Amines ◽  
Frozen Storage ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

EFFECTS OF SMOKING ON PROTEIN QUALITY OF ATLANTIC MACKEREL (Scomber scombrus)

1986 ◽  
Vol 10 (2) ◽  
pp. 115-126 ◽  
Author(s):  
A.K.M. AMINULLAH BHUIYAN ◽  
R.G. ACKMAN ◽  
S.P. LALL
Keyword(s):  
Protein Quality ◽  
Atlantic Mackerel ◽  
Scomber Scombrus

Effect of pre-treatment and smoking process(cold and hot) on chemical, microbiological and sensory quality of mackerel(Scomber scombrus)

2004 ◽  
Vol 84 (12) ◽  
pp. 1545-1552 ◽  
Author(s):  
Konstantinos N Iliadis ◽  
Anastasios Zotos ◽  
Anthony KD Taylor ◽  
Dimitrios Petridis
Keyword(s):  
Sensory Quality ◽  
Scomber Scombrus ◽  
Pre Treatment
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