Scomberomorus Niphonius Research Articles

UV irradiation improved gel properties and chill‐stored stability of surimi gel

SummaryThe study investigated the properties and storage stability of Japanese Spanish mackerel (Scomberomorus niphonius) surimi gel exposed to ultraviolet irradiation for 0.5, 1, 2 and 3 h (UV0.5, UV1, UV2, UV3) before thermal treatment. The results showed that all UV‐irradiated surimi gels exhibited compact microstructure along with increased gel strength and water‐holding capacity than control. Investigations on chemical properties of myofibrillar protein (MP) from surimi showed that tryptophan fluorescence intensity declined while bromophenol blue‐binding capability increased after UV irradiation. Sulfhydryl content in MP of UV2 and UV3 decreased while their carbonyl content increased. Electrophoresis analysis indicated that myosin heavy chain of UV2 was most attenuated. Storage test showed that UV2 maintained the highest gel strength during chilled‐storage and its total viable count was below 5 log10CFU•g−1 after 18 days. Therefore, UV irradiation might be applied to improve surimi gel properties and extend shelf life.

Predicting the Effects of Climate Change on the Suitable Habitat of Japanese Spanish Mackerel (Scomberomorus niphonius) Based on the Species Distribution Model

Japanese Spanish mackerel (Scomberomorus niphonius) is an important commercial fish species with a seasonal migratory habit in China. At present, no study has reported the seasonal variation of its potential suitable habitat. Therefore, we used biomod2 ensemble model to predict the potential suitable habitat of S. niphonius in different seasons through its current distribution sites and future environmental variables. Our results showed that the ensemble model had a high accuracy, with true skill statistics and receiver operator characteristic values of 0.91 and 0.98, respectively. Under the Representative Concentration Pathway (RCP) 4.5 scenario, the reduction rate of suitable habitats in summer of 2050 will be 33.2%, and those for the rest of the seasons will reach 3.5%. The reduction rate in summer of 2100 will be 43.5%, and those for the remaining seasons will reach 6.5%. In addition, this reduction rate will become more serious with the increase in emission scenario and time, especially in the RCP8.5 in which the summer reduction rate is as high as 88.9%. Habitat changes in summer show a strong temperature sensitivity. The distribution centroid of S. niphonius will shift to higher latitudes under RCP 4.5 and RCP 8.5. Depth and temperature are the two most important factors that affect the distribution of this species. The results can provide basic data for understanding the adaptability of S. niphonius to climate change and establishing an elastic ecosystem.

Spawning overlap of Japanese anchovy Engraulis japonicus and Japanese Spanish mackerel Scomberomorus niphonius in the coastal Yellow Sea: A prey–predator interaction

AbstractJapanese Spanish mackerel Scomberomorus niphonius and Japanese anchovy Engraulis japonicus are typical predator and prey species, respectively, with high commercial values in the China seas. However, the interspecific interaction, particularly the relationship between the two species during early life stages, is unclear. Here, based on ichthyoplankton surveys in the coastal Yellow Sea during 2013–2018, we analyzed the relationship between the two species based on egg occurrence and abundance in the context of species interaction. Spawning optimal temperature were examined for anchovy (13.0–18.0°C) and mackerel (15.0–20.0°C) based on egg occurrences and abundances in relation to sea surface temperature. We confirmed the peak spawning periods (May and June) and primary spawning areas (Haizhou Bay) for both mackerel and anchovy based on spatiotemporal distributions of two species eggs. Mackerel showed a high spawning overlap with anchovy, and anchovy egg abundance were also higher in overlap areas. Anchovy egg abundance may be more important for mackerel spawning than environmental variables, suggesting the significance of prey for predators during early recruitment. The temperature also has important effects on mackerel spawning and could be a threshold affecting mackerel spawning activity. Mackerel might have evolved a spawning strategy of short‐term spawning timed to coincide with the peak spawning of anchovy in the coastal Yellow Sea. These results highlight the effects of interspecific relationships on spawning strategy of anchovy and mackerel in the coastal Yellow Sea and may provide some insights for early recruitment studies of piscivorous fishes in the context of the match–mismatch hypothesis.

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.

Fishery Dynamics, Status, and Rebuilding Based on Catch-Only Data in Coastal Waters of China

China has become the largest contributor to marine fisheries in the world with its fishing fleets explosively increasing their fishing effort and resulting catch, but its fishery composition and sustainability have deteriorated. Limited information on fishery exploitation status encumbers effective resource management. In this study, a data-poor Monte Carlo method, the Catch-Maximum Sustainable Yield (CMSY) method, was used to estimate the historical exploited dynamics and current stock status of ten Chinese economic marine fish stocks, includingTrichiurus lepturus,Larimichthys crocea,Larimichthys polyactis,Thamnaconus modestus,Scomberomorus niphonius,Ilisha elongate,Decapterus maruadsi,Scomber japonicus,Engraulis japonicus, andClupea pallasii, which accounted for about 50% of total fish catches in the coastal waters of China and covered five functional groups (i.e., large, medium benthopelagic, large, medium, and small pelagic). SpeciesL. croceaandL. polyactishad been subjected to overfishing since the 1950s. The others showed a decreasing trend in biomass along with the explosively increasing fishing efforts since the 1990s. Benthopelagic fish experienced overfishing pressure about a decade earlier than pelagic species. All the fish stocks investigated in this study were depleted (current biomass lower than the biomass capable of producing maximum sustainable yields, i.e.,B<Bmsy) in 2019, and most species were still facing high-fishing pressure (current fishing mortality higher than the mortality capable of producing maximum sustainable yields, i.e.,F>Fmsy). Also, a Schaefer model was used to assess stocks rebuilding status until 2030 under four exploitation scenarios, i.e., fishing mortality equals 0.5, 0.6, 0.8, or 0.95 timesFmsy. Most species stocks will likely recover to theBmsy, which indicates that reduction of fishing pressure is probably the most effective way for fishery recovery.

Behaviors and trophodynamics of o,p′-dichlorodiphenyltrichloroethane (o,p′-DDT) in the aquatic food web: Comparison with p,p′-DDT

The broad-spectrum insecticide p,p′-dichlorodiphenyltrichloroethane (p,p′-DDT) has been banned in most countries since the 1970s on account of its environmental persistence as well as the high biomagnification of its major metabolite 1,1-dichloro-2,2-bis(4-chorophenyl)ethylene (p,p′-DDE). However, the information on the bioaccumulation and behavior of p,p′-DDTs in aquatic organisms is lacking. In this study, all 6 DDT isomers were detected in biota from the food web of the Liaodong Bay, China, and the total concentrations of DDT isomers in Chinese anchovy (Thrissa kammalensis) and Japanese Spanish mackerel (Scomberomrus niphonius) were 223 ± 42 ng/g ww and 242 ± 70 ng/g ww, respectively. In biota, o,p′-DDD dominated among the o,p′-isomers (80.5 ± 17.3%), while p,p′-DDE dominated among the p,p′-isomers (61.8 ± 15.2%). Contrastingly, sediment from the Liaodong Bay contained similar proportions of o,p′-DDT and p,p′-DDTs, suggesting an isomer-specific metabolism of the compounds in biota. A well-controlled laboratory exposure experiment with Japanese medaka (Oryzias latipes) demonstrated that o,p′-DDT was more difficult to metabolize to o,p′-DDE compared with that of p,p′-DDT. Significantly positive regressions were found between trophic levels and lipid equivalent concentrations for both o,p′-DDT and o,p′-DDD, and the trophic magnification factors (TMFs) were estimated as 12.3 and 9.12 (p < 0.05), respectively. The TMFs of o,p′-DDT and o,p′-DDD in the aquatic food web were higher than p,p′-DDT (7.76), p,p′-DDD (4.17), and p,p′-DDE (3.39), which may be explained by the isomer-specific metabolism differences in biota.

Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)

Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. The results showed that the sequence of peptides varied in different DSMs, wherein only ten sequences were repeated across multiple samples and the remaining 19 were detected in only one sample. The sensory characteristics of eight repeated peptides were evaluated, and four were found to exhibit umami taste and umami-enhancing effects, including Arg-Asp, Asp-Gly-Val, Asp-Arg, and Asp-Lys. They all had a strong affinity for umami receptors, and several amino acid residues of the receptors were mobilized as binding sites to form hydrogen bonds and hydrophobic bonds in ligand-receptor interactions. These results indicated that DSM was rich in umami and umami-enhancing peptides, but their sequence were different in different DSMs.

Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO2.

Japanese Spanish mackerel (JSM) (Scomberomorus niphonius) is a marine fish species containing health-beneficial polyunsaturated fatty acids (PUFAs). In the present study, the quality of JSM by-products oils extracted by supercritical CO2 (SC-CO2) and organic solvent extraction was compared in terms of physico-chemical properties of the oils. Eicosapentaenoic acid (EPA) is one of the important polyunsaturated fatty acids present in SC-CO2-extracted skin and muscle oil 5.81 ± 0.69% and 4.93 ± 0.06%, respectively. The amount of docosahexaenoic acid (DHA) in SC-CO2-extracted skin and muscle oil was 12.56 ± 0.38% and 15.01 ± 0.28%, respectively. EPA and DHA are considered as important PUFAs for the development of brain function and the prevention of coronary heart diseases. Extracted oils showed considerable antioxidant activity. In the obtained oils, atherogenic index (AI) values varied from 0.72 to 0.93 and thrombogenic index (TI) ranged from 0.75 to 0.92, which is considered an acceptable level. Fatty acid composition, bio potentiality, thermogravimetric, and vitamin D analysis showed that oils extracted from JSM by-products can be a good source of oil for application in food, pharmaceutical and cosmetic industries. Therefore, the present research revealed the potentiality of green valorisation of S. niphonius by-products as a possible sustainable approach for targeting the era of zero waste.

Scomberomorus niphonius

This datasheet on Scomberomorus niphonius covers Identity.

Stage-specific influence of temperature on the growth rate of Japanese Spanish mackerel (Scomberomorus niphonius) in early life.

Since 1850, each successive decade has been warmer than any preceding one. Warming could make a major contribution to the growth of fish larvae. To evaluate the influence of water temperature on the growth of larvae who spawned in later spring and early summer, we selected Scomberomorus niphonius, which has important ecological and economic value as a sample fish species. We conducted high-resolution spatiotemporal surveys during the 2015 spawning season at an important spawning ground in China. We found that the temperature required for larval survival was stricter than that for spawning. Within the appropriate temperature range, a rapid rise in water temperature was favourable for larval hatching, but S. niphonius hatched at relatively low temperature exhibited a faster growth rate in the yolk-sac and pre-flexion stages. The accumulated temperature and hatching temperature significantly affected the growth rate of S. niphonius larvae. The model that considered developmental stages provided a better explanation of the data than the model that only considered the temperature effect. The model improvement in terms of variance explained was higher for the early developmental stages than for the later developmental stages, suggesting that stage-specific temperature influences were prominent in the earlier stages, like the yolk-sac stage, and then reduced. Our results implied that water temperature anomalies could be hazardous to fish larvae, especially for fish spawning in late spring and early summer. Given that early-life stage fish are highly sensitive to water temperature, it is imperative to incorporate the potential effects of climate change into fisheries management.

Lactobacillus strains inhibit biogenic amine formation in salted mackerel (Scomberomorus niphonius)

Biogenic amines (BAs), deriving from the microbial decarboxylation of free amino acids (FAAs) in fish products, have toxicological effects on human health. This study selected two Lactobacillus plantarum strains to reduce BAs accumulation in salted mackerel (Scomberomorus niphonius). Compared with BAs in spontaneously fermented salted S. niphonius, the concentration of BAs in samples inoculated with L. plantarum YC-5 and YC-6 strains decreased by 17.9% and 53.8%, while the histamine contents decreased by 96.9% and 86.5%, respectively. The histamine contents in samples inoculated with L. plantarum YC-5 were lower than the safety level during the entire process, although the precursor (histidine) was available at this stage. Then, the antibacterial activity of the L. plantarum strains was analyzed. The cell-free supernatant (CFS) of the L. plantarum reduced the biomass of the histamine-producing Morganella morganii and displayed stability at different pH and temperatures. Resequencing and bioinformatic analysis demonstrated that the L. plantarum strains contained plantaricin EF and JK encoding gene clusters. This study provided two promising LAB starters to reduce BAs accumulation in salted S. niphonius and elucidated their possible elimination mechanism of BAs, contributing to the safe production of salted fish.

Population Variation of Spanish Mackerel (&lt;i&gt;Scomberomorus niphonius&lt;/i&gt;) according to Its Major Prey Abundance in Southern and Eastern Coastal Waters of Korea

Population Variation of Spanish Mackerel (&lt;i&gt;Scomberomorus niphonius&lt;/i&gt;) according to Its Major Prey Abundance in Southern and Eastern Coastal Waters of Korea

Fluctuations in distribution and relative abundance of Japanese Spanish mackerel, Scomberomorus niphonius, in the Yellow Sea, East China Sea and Sea of Japan

To evaluate the habitat and abundance of Japanese Spanish mackerel, we analyzed catch per unit effort (CPUE) of large and mid-sized Japanese purse-seine vessels in the Yellow Sea, East China Sea and Sea of Japan using a generalized additive model and generalized linear model. An area of high CPUE was observed in the Yellow and East China seas from 1994 to 1997, but disappeared after 1998. The high-CPUE area firstly developed in the Yellow Sea from October to December, and moved to the southern Yellow Sea, East China Sea and coastal Japan from January to March. Based on the generalized additive model, Japanese Spanish mackerel appeared to prefer regions of low temperature at 10 m depth. The lowest CPUE was observed in 1996, and increased by 2000. Annual CPUE values declined from 2000 to 2003, increased subsequently (with some fluctuations) and remained largely stable after 2010. Our results comprise the first stock assessment report of Japanese Spanish mackerel based on the Japanese large and mid-sized purse seine fishery in the Yellow Sea, East China Sea and Sea of Japan. Further cooperative assessment with China and Korea is needed for accurate stock assessment and management of this species.

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

Formation of amino acid-derived volatile compounds in dry-cured mackerel (Scomberomorus niphonius): Metabolic pathways involving microorganisms, precursors, and intermediates

This study focuses on the formation mechanism of amino acid-derived volatile compounds (AAVC) in dry-cured mackerel (Scomberomorus niphonius) (DCM) during the process. Three kind of AAVC (3-methylbutanal, 3-methylbutanol, and phenylacetaldehyde) were detected in DCM. The content of 3-methylbutanal (14.6 mg/kg) was higher than that of phenylacetaldehyde (12.9 mg/kg), and part of which was reduced to 3-methylbutanol (5.15 mg/kg). While the corresponding intermediate, α-ketoisocaproate (156 μg/kg), was lower than that of phenylpyruvic acid (271 μg/kg), indicating its decarboxylation was limited. Five strains (Bacillus, Enterobacter, Staphylococcus, Macrococcus, and Lactobacillus) that can produce the relative transaminases and decarboxylases were involved in the production of AAVC. The most dominant strain, Bacillus (81.9%), was only involved in the production of 3-methylbutanal. The relative abundance of Staphylococcus, the sole phenylpyruvate decarboxylase-producing bacteria, was low, resulting in low product conversion. These results indicated that the production of AAVC is determined by specific microorganisms in the products.

High-temperature and starvation tolerances of juvenile Japanese Spanish mackerel Scomberomorus niphonius

Japanese Spanish mackerel Scomberomorus niphonius is a target species for stocking, but its biological characteristics at the juvenile stage are not well understood. Here, we investigated the high-temperature and starvation tolerances of hatchery-reared juveniles in captivity. We used juveniles of approximately 40 mm standard length, the size of juveniles released into the field. The upper incipient lethal temperature (50% lethal water temperature) was estimated to be 31.8 °C, higher than the maximum sea surface temperature in the field (approximately 29 °C). The critical thermal maximum was 34.8 °C, whereas it was 36.1 °C when juveniles were preliminarily acclimated to 31 °C for 24 h. Juveniles died from 3 to 11 days under nonfeeding conditions at 20 °C, but from 2 to 7 days at 27 °C. This information is expected to contribute to the development of the production of juvenile Japanese Spanish mackerel.

Effects of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris)

Cephalopods are important economic shellfish that have been developed extensively in the coastal water of various countries. Octopus vulgaris is a large-scaled economic cephalopod that is mainly cultured in South China. This study explored the effect of different diets on the volatile flavor and nutritional ingredients of O. vulgaris. Four diets were tested in four groups: Group A (fish (Scomberomorus niphonius)), Group B (crab (Helice tridens tientsinensis Rathbun)), Group C (clam (Mactra veneriformis)), and Group D (squid (Loligo japonica)). Octopus muscles were sampled after 36 days of feeding, and volatile flavor substances (VFSs), fatty acids (FAs), and amino acids (AAs) were detected. Results showed that the VFSs, FAs, and AAs of octopus in the four groups were obviously different. The sum of volatile ketones and aldehydes was higher in Group B than in the other groups, which could present much more flavors. All groups were abundant in unsaturated FAs, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In terms of content and variety, the FAs in Group B were more beneficial to human health than those in the other groups. The content of each AA in Group B was basically higher than those in the other groups and was significantly higher than that in Group D (P < 0.05). Comparing the VFSs, FAs, and AAs in samples fed with four kinds of diets, the results indicate that using crab to feed O. vulgaris can achieve better effects on volatile flavor and nutritional ingredients.

Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain

Tenderization and Quality Evaluation of Japanese Spanish Mackerel with W/O/W Double Emulsion Encapsulated Bromelain

Effect of Scomberomorus niphonius peptide on the characteristics of resveratrol.

Resveratrol has a variety of physiological activities, but its bioavailability in the body is low. In this study, the interaction between the peptide SH, prepared from Scomberomorus niphonius, and resveratrol was judged by fluorescence spectroscopy. Then, SHa1 was obtained by the purification of SH, and its effect on the characteristics of resveratrol was studied. SHa1 interacted with resveratrol at 37 °C for 30 min to obtain the complex SHa1-R, which then showed an obviously stronger inhibition on B16 cells than resveratrol using the MTT assay after in vitro gastrointestinal digestion. The solubility and digestive stability of SHa1-R were higher than that of free resveratrol. The intestinal absorption rate of SHa1-R was also increased compared with resveratrol according to the non-inverted rat intestinal sac model. The structure of SHa1 was analyzed by UPLC, auto amino acid analysis, and UPLC-MS/MS. The molecular weight of SHa1 was mainly concentrated under 1000 Da, and it was rich in glutamic acid, aspartic acid, lysine, and leucine. Eighteen possible peptides were identified from SHa1. The results suggested that the peptide SHa-1 may help to increase the bioavailability of resveratrol by increasing the solubility, digestive stability and intestinal absorption of resveratrol, thereby promoting its inhibitory effect on B16 cells.

Separation and screening of antioxidant peptides from Scomberomorus niphonius based on nano flow liquid chromatography

As a rich source of high activity antioxidant peptides, Scomberomorus niphonius is a key marine natural product with a high processing value. Due to the high complexity of fish tissues, high recovery extraction and high efficiency screening of the active antioxidant peptide species have become the major challenges for the research and development of preparation and separation techniques. Due to the high specificity of hydrolytic enzymes, when different types of enzymes are used for the hydrolysis of fish tissues, the resultant active peptides may have significant differences in chemical structures, biological functions, and physical activities. In this study, in order to obtain antioxidant peptides with high activity and functionality, defatted visceral powder of Scomberomorus niphonius was used as a raw material for sample preparation. Five hydrolytic enzymes (flavor protease, trypsin, acid protease, neutral protease, and alkaline protease) were selected and investigated for their hydrolyzing efficiencies in visceral solutions of Scomberomorus niphonius, according to their optimum hydrolyzing conditions. The diphenyl bitter hydrazine radical (DPPH·) scavenging rate, hydroxyl radical (·OH) scavenging rate, and degree of hydrolysis (DH) were adopted as indicators for hydrolytic enzyme selection and optimization. The data suggested that, among all the hydrolytic enzymes investigated, trypsin presented the best scavenging capabilities for both DPPH· and ·OH species, with scavenging rates of 88.93%±0.82% for DPPH· and 53.09%±0.73% for ·OH, respectively. Based on the single-factor test results, the DPPH· scavenging rate was further utilized as an indicator and was found to depend on the hydrolytic enzyme quantity, hydrolyzation temperature, and hydrolyzation time. According to the Box-Behnken center composed experimental design, a triple factor and triple level response surface method was adopted for further optimization of antioxidant peptide preparation from Scomberomorus niphonius viscera. The preparation method was systematically optimized, and as a result, a degree of hydrolysis of 23.66%, DPPH· scavenging rate of 93.78%, and ·OH scavenging rate of 62.59% were achieved. High performance nano flow liquid chromatography is a new generation micro scale liquid phase separation technique that has the advantages of low sample requirement, low solvent consumption, and high efficiency. In this study, we applied this method to marine natural product purification. In order to screen the most suitable chromatographic stationary phase for the separation and analysis of active antioxidant peptides from Scomberomorus niphonius viscera, a nano flow reversed-phase C18 column (15 cm×100 μm, 5 μm, 30 nm) and a strong cation exchange column (15 cm×100 μm, 5 μm, 100 nm) were investigated. A nano flow high performance liquid chromatography platform with a 1:1000 splitting ratio was adopted for this study. Using the enzyme-hydrolyzed solution from Scomberomorus niphonius viscera as the sample, following filtration, the antioxidant peptides were separated, collected, freeze-dried, and finally tested for their antioxidant capability. The results showed that the strong cation exchange phase was more suitable for antioxidant peptide isolation and purification from Scomberomorus niphonius viscera, and an antioxidant peptide component with high activity was successfully screened. During the activity test, the 50% inhibition concentration (IC50) value of the DPPH· scavenging capability of this peptide was 0.672±0.051 mg/mL, which was 13.6 times higher than the activity value before the peptide species was purified. The current study for the first time reports the application of high performance nano flow liquid chromatography in the purification and analysis of antioxidant peptides from a marine natural product source and also demonstrates the effectiveness and future prospect of the use of nano flow ion exchange chromatography for high performance separation and high efficiency screening of antioxidant peptides.