2 articles for “Mackerel”

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Research ArticleOpen accessEvery word in the titleEffects Of Ultra-High Pressure and Thermal Treatment on Quality Characteristics of Prepared Mackerel Fish BallsBiaoshi Wang, Xiaojun Hu, Jingqiu Ma, Ying XuSafe and high-quality prepared foods are increasingly preferred by consumers. This study investigates how ultra-high pressure (UHP) and thermal treatment affect the quality characteristics of prepared mackerel fish balls for surimi product manufacturing. Prepared mackerel fish balls were subjected to UHP treatment at 250 or 350 MPa (10 min) and thermal processing (121°C for 13 or 15 min) to establish … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 6 Jan 2026 · 2,237 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleOn the Acclimatization of Pelagic Fish Species Juveniles in a Closed Environment: An Atlantic Horse Mackerel Case StudyCharles Odilichukwu R. Okpala, Giacomo Sardo, Sergio VitaleUnderstanding how fish species acclimatize to a new environment may help to improve aquatic/fisheries resource management. Further, baseline information specific to behavior patterns of (pelagic) fish species juveniles particularly during acclimatization appears unreported to best of our knowledge. Therefore, the current study was goaled to examine the acclimatization of pelagic fish species juveniles in a closed environment using Trachurus trachurus … …American Journal of Animal and Veterinary Sciences, Vol. 12, Issue 2 · 20 Jul 2017 · 7,803 accessesView PDF Cite