Sardine Research Articles

Analysis of Poisoning Cases, Monitoring and Risk Warning for Marine Toxins (TTX, PSP and CTXs) in Taiwan

Tetrodotoxin (TTX), paralytic shellfish poisons (PSP) and ciguateric toxins (CTXs) are the most important marine toxins causing seafood poisoning for humans. In this report, the poisoning cases and the causative species of marine toxins in Taiwan in recent year were reviewed. TTX poisoning cases in Taiwan were usually caused by puffer processed products such as dried dressed puffer fillet and puffer roe, followed by toxic puffer, gastropod and goby. PSP poisoning cases in Taiwan were usually caused by gastropod and shellfish contaminated from dinoflagellate Alexandrium minutum, and the main toxins were identified as saxitoxin, neo saxitoxin and gonyautoxin^1-4. For CTXs poisoning cases, the causative species in Taiwan included snapper, moray eel and sardine, and the suspected toxins were implicated as ciguatoxin and palytoxin. Accordingly, the system of monitoring and risk warning for marine toxins in Taiwan was formulated. The sampling and management measures are suggested for fishery products suspected with each toxin. The monitoring objectives are toxins and species inspections, and the analytic techniques including mouse bioassay, HPLC, GC-MS and LC-MS/MS can be employed for toxins investigation. Furthermore, the risk warning system should focus on toxic algae, shellfish and gastropod, which implicate PSP toxins. An alarm can be declared when the number of dinoflagellates is higher than 500 cells/L in the fish farm. The monitoring standards, control program and warning model of marine toxins should be established as soon as possible.

“They Arrange Human Beings like Sardines”

“They Arrange Human Beings like Sardines”

Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species

Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.

P-220: Sardine protein compared to casein combined with sardine oil or milk lipids modulate differently dyslipidemia and lipid peroxidation of tissues and lipoproteins in rats fed an atherogenic diet

Objectifs Voir si les proteines de sardine comparees a la caseine, combinees aux lipides du lait ou a l'huile de sardine peuvent moduler differemment la dyslipidemie et attenuer le stress oxydatif induit par un regime atherogene. Methodes Des rats mâles (n = 24) pesant 200 ± 10 g sont divises en 4 groupes et recoivent pendant 28 jours, 20 % de proteines de sardine ou de caseine combinees a 5 % d'huile de sardine (PsHS et casHS) ou de lipides du lait (PsLL et casLL). Les 4 regimes sont supplementes avec 1 % de cholesterol et 0,5 % d'acide cholique. Resultats Une hypercholesterolemie similaire est notee chez les groupes consommant les lipides du lait (PsLL et casLL), alors que chez ceux consommant l'huile de sardine (PsHS et casHS), la cholesterolemie est normale. Le cholesterol total (CT) est diminue de 46 % chez le groupe PsHS vs PsLL. L'hypertriglyceridemie notee chez les groupes PsHS et PsLL est identique mais reduite de 70 % chez le groupe casHS vs PsHS. Les valeurs des substances reactives a l'acide thioabarbituriique (TBARS) des lipoproteines de tres faible densite (VLDL) sont diminuees de 50 % chez casHS vs casLL, 64 % chez PsHS vs casHS et de 73 % chez PsLL vs casLL. Dans la fraction de faible densite (LDL-HDL1), les valeurs des TBARS sont significativement abaissees (– 287 %) chez casHS vs casLL, 90 % chez PsHS vs casHS et de 44 % chez PsLL vs casLL. Le contenu des HDL2 (lipoproteine de haute densite) en TBARS est abaisse (– 49 %) chez le groupe PsHS vs PsLL. Au niveau des HDL3, les teneurs en TBARS sont diminuees respectivement de 43 % et 79 % chez casHS et PsLL comparees a casLL et de 88 % et 67 % chez PsHS vs casHS et PsLL, respectivement. Au niveau tissulaire, les TBARS sont reduits au niveau du cœur (2,4-fois), cerveau (4,7-fois) et aorte (2,3-fois) chez casLL vs PsLL. De meme, une reduction des TBARS est notee au niveau du cœur (3,3-fois) et du cerveau (6,5-fois) chez le groupe casLL vs casHS. Au niveau de l'aorte, les valeurs des TBARS sont 5-fois plus faibles chez casHS vs PsHS mais augmentees au niveau du cœur (16-fois) et du cerveau (3-fois). Chez le groupe PsLL vs PsHS, les TBARS du cœur et du cerveau sont 11 – et 2,2-fois plus eleves. Conclusion Chez le rat consommant un regime atherogene, la proteine de sardine combinee aux lipides du lait est hypercholesterolemiante, hypertriglyceridemiante et n’attenue pas la peroxydation lipidique au niveau de certains tissus cibles de l'atherosclerose.

P-221: Sardine and bogue protein hydrolysates protect aorta by improving antitherogenic propertie of HDL in hypercholesterolemic rat

Objectifs Il est bien etabli que les lipoproteines jouent un role important dans le processus de l'atherosclerose et particulierement les HDL qui agissent contre cette pathologie vasculaire. Le but de ce travail est d'etudier si les hydrolysats de proteines de sardine (HPS) ou de bogue (HPB) protegent l'aorte en ameliorant les proprietes antioxydantes des HDL chez le rat hypercholesterolemique. Methodes 18 rats mâles Wistar (210 ± 10 g), repartis en trois groupes de six rats chacun, consommant durant 28 jours un regime a 20 % de caseine supplemente avec 1 % de cholesterol alimentaire et 0,5 % d'acide cholique. Les deux groupes traites recoivent quotidiennement, par gavage, 250 mg/Kg PC une solution de HPS ou de HPB. Le troisieme groupe recoit de l'eau et constitue le groupe controle (GC) Resultats HPS et HPB ont reduit la cholesterolemie de – 66 %, cette diminution correspond principalement aux faibles contenus en cholesterol-VLDL (– 78 %). En outre, le cholesterol-LDL est 1,4 – fois plus faible chez HPB. Chez ce meme groupe, l'APOA4-HDL, l'activite LCAT, paraoxonase et glutathion peroxydase sont augmentes respectivement de + 33 %, + 23 %, + 20 % et + 110 %. Les concentrations en malondialdehyde des LDL sont reduites de – 50 % avec HPB alors qu’elles restent inchangees avec HPS. Au niveau de l'aorte les concentrations en malondialdehyde sont diminuees de – 66 % et – 70 % avec HPS et BPH. Les teneurs en carbonyles – 36 % plus en carbonyle chez ces deux groupes compares aux temoins Conclusion Donc HPS et en particulier HPB protegent l'aorte via l'action antiatherogene des HDL qui assument un efflux du cholesterol et une action antioxydant efficace

BIOLOGY AND ECOLOGY OF SARDINES AND ANCHOVIES

BIOLOGY AND ECOLOGY OF SARDINES AND ANCHOVIES

Sardines hit hard by overfishing

Sardines hit hard by overfishing

Erratum to: Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories

Erratum: Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories (The International Journal of Life Cycle Assessment DOI: 10.1007/s11367-013-0646-5)

And, Now, a Word From the Sardines

And, Now, a Word From the Sardines

Optimizing the Compression Ratio of C.I Engine Fuelled in Sardine Oil Ethyl Ester

This study investigates the performance and emission characteristics of a variable compression ratio diesel engine which is fuelled with sardine oil ethyl ester. A single cylinder four stroke diesel engine was used for the experiments at various load and speed of 1500 rpm. In order to find out optimum compression ratio experiments were carried out on a single cylinder four stroke variable compression ratio diesel engine. Tests were carried out at compression ratios of 16.0, 17.5 and 19.0. Results showed a significant improved performance and emission characteristics at a compression ratio 16.0. It has been observed that there is an increase in Break thermal efficiency, Exhaust gas temperature and Carbon monoxide for compression ratio 16, Hydro carbon and Nitric oxide is lower for compression ratio 16.

بهینه سازی فعالیت آنتی اکسیدانی پروتئین آبکافت ساردین پهلو طلایی (Sardinella gibossa) با استفاده از روش سطح پاسخ

در این تحقیق پروتئین آبکافت از ماهی ساردین پهلو طلایی (Sardinella gibossa) با استفاده از آنزیم پاپائین تولید گردید و شرایط آبکافت (زمان, دما و فعالیت آنزیم) جهت حصول به خاصیت آنتی اکسیدانی مطلوب با استفاده از روش سطح پاسخ بهینه سازی شد. ضریب تعیین کلی، ضریب تعیین اصلاح شده و ضریب دقت محاسبه شده توانایی تخمین مدل را نشان داد. شرایط بهینه این آزمایش عبارت بود از غلظت آنزیم 2% , زمان30 دقیقه و دمای 45 درجه سانتی گراد که در نتیجه بر اساس چنین شرایطی میزان حذف رادیکال آزاد DPPH برابر 5/64 درصد بدست آمد. بر اساس نتایج آنالیز اسید آمینه و شاخص شیمیایی متیونین و ایزولوسین اسیدهای آمینه محدود کننده بودند اما دیگر اسیدهای آمینه به میزان لازم وجود داشتند. در نتیجه گیری نهایی می‌توان گفت که مدل حاصل از شرایط خوبی جهت پیش بینی برخوردار است و پروتئین آبکافت ماهی ساردین پهلو طلایی دارای خواص آنتی اکسیدانی مطلوبی در سطح بهینه می‌باشد و می‌توان از این فرآورده شیلاتی جهت استفاده به عنوان مکمل غذایی استفاده نمود.

Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods

The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were extracted from water-washed paste than fish protein isolate (FPI) paste. Higher total sulfhydryl content was measured in FPI, indicating the exposure of sulfhydryl groups during alkaline extraction. Comparing gel properties based on two cooking methods (slow and fast), the two pelagic fish proteins performed quite differently. Heating rate did not differentiate between surimi and FPI gels from sardine. However, mackerel exhibited higher texture values when using the fast cooking method, indicating the presence of high levels of proteolytic enzymes. Water-washed surimi gels were whiter than FPI for both species. Water retention ability appeared to be higher with mackerel than sardine, regardless of isolation and cooking method. Sodium dodecyl sulfate polyacrylamide gel eletrophoresis (SDS-PAGE) also supported a difference in processing chemistry and thermal behavior between two methods for protein isolation and cooking, respectively.

Pilchard Boats on St Ives Beach, Cornwall

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Phytoplankton ecology of Lake Kivu (eastern Africa): biomass, production and elemental ratios

(2009). Phytoplankton ecology of Lake Kivu (eastern Africa): biomass, production and elemental ratios. SIL Proceedings, 1922-2010: Vol. 30, No. 5, pp. 709-713.

Transport and survival of larvae of pelagic fishes in Kuroshio system region estimated with Lagrangian drifters

Transport and survival of larvae of pelagic fishes in the Kuroshio system region were studied using Lagrangian drifter data recorded from 1990 to 2003. A large portion of the drifters from the Kuroshio area south of Japan spread around the Kuroshio Extension up to 170°E, while some moved south to the offshore area of the Kuroshio because of a recirculation gyre. The monthly mean eastward movement from areas south of Japan was approximately 800-900 km, which was smaller than previous numerical estimates. The results of a survival model assuming optimal temperatures for larvae suggest that surface waters during the observation period were too warm for larval Japanese sardine, which has an optimal temperature of 16°C, and the adult abundances did not increase during the observation period. In contrast, the spawning ground temperatures and transport conditions from an area south-west of Japan in April-June matched the requirement for the larval Japanese anchovy, which has an optimal temperature of 22°C. The combined effects of temperature variations due to seasonality and water mass mixing are suggested to play an important role in determining the environmental temperatures that occur in an area.

A preliminary study on the daily growth of european sardine (Sardina pilchardus Walbaum, 1792) in Izmir Bay.

A preliminary study on the daily growth of european sardine (Sardina pilchardus Walbaum, 1792) in Izmir Bay.

The differences in whole body chemical composition of the rainbow trout (Oncorhyncus mykiss), black sea pilchard (Engraulis encrasicolus) and sardine (Sardina pilchardus) following hot smoking.

The differences in whole body chemical composition of the rainbow trout (Oncorhyncus mykiss), black sea pilchard (Engraulis encrasicolus) and sardine (Sardina pilchardus) following hot smoking.

Sardines to the Rescue?

Sardines to the Rescue?

Sardines and anchovies cycle with climate

Sardines and anchovies cycle with climate

Physical, chemical and sensory evaluation of sardines (Sardina pilchardus (Walbaum, 1792)) stored at no-frost conditions.

Physical, chemical and sensory evaluation of sardines (Sardina pilchardus (Walbaum, 1792)) stored at no-frost conditions.