Japanese Spanish Mackerel Scomberomorus Research Articles

The Effects of Selective Harvest on Japanese Spanish Mackerel (Scomberomorus niphonius) Phenotypic Evolution

Japanese Spanish mackerel (Scomberomorus niphonius) is an important fish species in the China Seas with wide distribution, extensive migration, and high economic value. This species has been yielding high fisheries production despite experiencing continuously high fishing pressure and the conversion from gillnet to trawl harvesting. Meanwhile, changes in life-history traits have been observed, including earlier maturation and smaller size at age. Here, we build an individual-based eco-genetic model parameterized for Japanese Spanish mackerel to investigate the population’s response to different fishing scenarios (fishing by trawl or by gillnet). The model allows evolution of life-history processes including maturation, reproduction and growth. It also incorporates environmental variability, phenotypic plasticity, and density-dependent feedbacks. Our results show that different gear types can result in different responses of life-history traits and altered population dynamics. The population harvested by gillnet shows weaker response to fishing than that by trawl. When fishing ceases, gillnet-harvested population can recover to the pre-harvest level more easily than that harvested by trawl. The different responses of population growth rate and evolution to different fishing gears demonstrated in this study shed light on the sustainable management and utilization of Japanese Spanish mackerel in the over-exploited China Seas.

Feeding ecology of Japanese Spanish mackerel (Scomberomorus niphonius) along the eastern coastal waters of China

Feeding ecology of Japanese Spanish mackerel (Scomberomorus niphonius) along the eastern coastal waters of China

삼치 어육 가수분해물의 항산화 및 ACE 저해 활성

본 연구에서는 탈지 방법 및 가수분해 시간에 따른 삼치 어육의 항산화 및 ACE 저해 활성을 비교 분석하였다. 가수분해도는 탈지 후 익힘 익힘 후 탈지 생어육 탈지 순으로 높게 나타났으며, DPPH 라디칼 소거능은 5 mg/mL 농도에서 익힌 후 탈지 180분 가수분해물이 63.16%로 가장 높게 나타났다. 20 mg/mL에서는 탈지 후 익힘 180분 가수분해물이 89.47%로 가장 높았다. SOD 유사 활성은 가수분해 시간에 따라 활성이 증가하였으며 익힌 후 탈지 180분 가수분해물에서 가장 높은 활성을 나타내었다. 환원력의 경우 가수분해 전반부(30, 60분)에서 익힌 후 탈지 가수분해물이 가장 높은 활성을 나타내었으며, 2시간 후에는 생어육 탈지 가수분해물에서 높은 활성을 나타내었다. 아질산염 소거능은 pH 1.2에서 가장 높게 나타났으며, 그중 탈지 후 익힘 120분 가수분해물 50 mg/mL가 95.33%로 가장 높은 값을 나타내었다. ACE 저해 활성은 익힌 후 탈지 가수분해물이 높게 나타났으며, 탈지 후 익힘 처리군의 경우 가수분해도는 높게 나타났으나 익힌 후 탈지 처리군과 비교하여 동일 농도에서 낮은 활성을 나타내었다. 삼치 가수분해물의 경우 단백질가수분해 효소의 활성을 높이기 위해 탈지 과정이 필요하며, 탈지 과정을 가수분해 과정에 포함하고자 할 때 생어육에 비해 가열과정이 필요하다. 따라서 본 실험 결과를 검토하였을 때 탈지 후 가열과정을 거친 어육을 가수분해하는 것이 전반적으로 높은 활성을 나타내었다.

수산식품가공소재로서 시판 적색육 어류[고등어(Scomber japonicus), 삼치(Scomberomorus niphonius), 청어(Clupea pallasii)]의 화학적 위생특성

This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japa nese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, poly chlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mer cury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.