Sardinella Albella Research Articles

Characterization of microplastic in trawl fish caught in Padang City (Indonesia) coastal area

Abstract. Edwin T, Primasari B, Purnama RA. 2023. Characterization of microplastic in trawl fish caught in Padang City (Indonesia) coastal area. Biodiversitas 24: 516-522. Marine organisms can ingest microplastics that are distributed in the oceans. It can harm marine organisms because carcinogenic materials easily attach to microplastics. Trawl fish is a commercial fish with a high demand from people in Padang City, West Sumatera, Indonesia. This study aimed to analyze the abundance of microplastics in the gastrointestinal tract of fish. Also, analyze the microplastic characteristics in trawl fish caught on Pasir Jambak Coast and Purus Coast in Padang City. The species studied were Sulphur goatfish (Upeneus sulphureus), Indian mackerel (Rastrelliger kanagurta), and White sardinella (Sardinella albella). Microplastics were identified using microscopy and FTIR spectroscopy. Microplastic abundance in Sulphur goatfish, Indian mackerel, and White sardinella was 3.89±1.36 per fish, 4.22±1.28 particles per fish, and 2.50±0.46 particles per fish, respectively. The size of the most commonly found microplastics ranged from 1-5 mm and was categorized as the Large Microplastic (LMP) type. Fourier Transform Infra-Red (FTIR) spectroscopy analysis showed that the origin of the type of microplastic polymer found was Polyethylene Terephthalate (PET). Statistically, it shows that the difference in the location and time of sampling does not provide a significant difference in the concentration of microplastics in fish and seawater. The results of this study indicated that microplastics were found in the waters and all fish samples on the coast of Padang City studied. Microplastics in the trawl fish can be used to manage plastic waste in the city to prevent a worse impact due to plastic pollution in the future.

Effect of furcellaran incorporation on gel properties of sardine surimi

AbstractEffects of furcellaran, powder (FURP) and solution (FURS), incorporation (2‐8% based on surimi solid content) on gel properties of sardine (Sardinella albella) surimi were investigated. Breaking force, hardness, gumminess, chewiness, and whiteness of gels increased with increasing FURP or FURS contents (P < 0.05), where the highest values were observed in gel containing 8% FURS (P < 0.05). Expressible moisture content of gel decreased as levels of furcellaran increased (P < 0.05). The gel deformation, springiness, and cohesiveness were not affected by furcellaran (P > 0.05) as well as the polymerization of myosin heavy chain as visualised by SDS‐PAGE. FURP and FURS could enhance the interconnection between chains during heating as indicated by the higher G′. Addition of furcellaran, especially FURS, up to 6% increased sensory property of resulting gel (P < 0.05). Anywise, an abatement in overall likeness score was found in gel with 8% FURS. Finer and denser microstructural network was observed in gel containing 6% FURS when compared to control. Therefore, furcellaran, prepared as solution, at an appropriate level can improve the overall quality of sardine surimi.

Length‐weight relationships of three Clupeiformes species from the Southeast coast of India, Bay of Bengal, Eastern Indian Ocean

This study deals with the length-weight relationships (LWRs) of three commercially important marine fishes belonging to the family Clupeidae from the major landing centers in Tuticorin, Mandapam, Thondi, Nagapattinam and Chennai in southeast coast of India. Monthly sampling were done at the respected landing centers from June, 2018 to April, 2019 from the commercial trawlers (with cod-end mesh size of 25–35 mm) and gill netters (with different mesh size vary from 20 to 170 mm). The estimated ‘b’ values ranged from 3.1215 (Sardinella albella) to 3.1819 (Amblygaster clupeoides) and ‘a’ values varied from 0.0059 (A. clupeoides) to 0.0074 (S. albella). The study also provides a new maximum total length (TLmax) for two species A. clupeoides and Sardinella fimbriata.

Analysis of ring operation from south Andaman Fish Landing Centres (FLC)

A study was carried out during 2014-2018 to find out the major fish catches through the Gear Ring net at the coast of Andaman Islands. The data were collected from four major Fish Landing Centres (FLC) viz Junglighat, Dugnabad, Guptapara and Wandoor which are located at South Andaman. Altogether 1097 FLC visits have been carried out during the study period at all four FLC with an average of 219 visits / year. Altogether 1379 operations of Ring net were observed from two FLC i.e. Junglighat (1322) and Dugnabad (57) amongst four FLC. The total fishes captured were 1609 tons from the two FLCs, i.e. 1594 tons from Junglighat FLC and 15 tons from Dugnabad FLC respectively. The contribution of gear the Ring net was 41.5 % amongst the other gears operated from all four FLCs. The major fish catch by ring net were Scombrids (52.3%), followed by Sardines (22.4%), Carangids (21.3%), Anchovies (2.7%) and others (1.2%). 39 ring net fishing ground identified during the period around the coast of Andaman Islands. The maximum fish catch occurred at around the coast of Havelock Island (15.5%) followed by Rutland (10.5%), Chidiatappu (8 %), Shoal Bay (7.6%), Baratang (7 %), Carbyns cove (6 %), Burmanallah (5.2%), Madhuban (5.2%), Out-drum Island (4.7%), Mayabunder (4 %), Colinpur (3.3%), Long Island (3.3%), Wandoor (2.1%) etc and minimum fish catch was observed at the coast of Pachim Sagar (0.02%) . PFZ forecast disseminated to the Ring netters and validated during the study period. Forty nine operations of gear the ring net were observed at PFZ with an average of 9.8 operations /year. The fishes captured from the PFZ were 91.1 tons with an average of 18.2± 5.6 tons / year. Similarly 49 operations of ring net were also observed at Non-PFZ with an average of 9.8 operations /year. The fishes captured from the Non PFZ were 23.77 tons with an average of 4.5±1.5 tons / year. The Length-weight measurements of the pelagic fishes viz Atule mate, Decapterus russelli, Sardinella albella, Sardinella sirm, Herklotsichthys quadrimaculatus and Rastrelliger kanagurta caught from both the zones have been done. 12 Class Intervals with respect to length were observed from the catch of all the fishes i.e. 81-100 mm, 101-120, 141-160 mm,........301- 320 mm. In the Class Intervals, the length category 121-140 mm was the most representating class for Atule mate with 128 specimens (19.1%) at PFZ and 159 specimens (23.7%) at Non-PFZ respectively. It has been observed for other fishes i.e. for Decapterus russelli, Sardinella albella, Sardinella sirm, Herklotsichthys quadrimaculatus and Rastrelliger kanagurta which collected from the PFZ were class 161-180 mm with 172 specimens (48.6%), 141-160 mm with 195 specimens (53.1%), 221- 240 mm with 177 specimens (48.2%), 121-140 mm with 189 specimens (47.7%) and 261-280 with 199 specimens (30.9%) respectively. The same species were collected at the Non-PFZ were 141-160 with 173 specimen (49.0%), 121-140 with 194 specimens (53.3%), 221-240 with 159 (45.4%), 101-120 with 173 (49.4%) and 201-220 with 144 specimens (23%) respectively. The water samples have been collected during day time from various sites of PFZ and Non-PFZ during the study period and analysed. The average visibility at PFZ and Non-PFZ were 15.49±0.28 m and 16.74 ± 0.25 respectively. The average dissolved oxygen (DO) at PFZ and Non-PFZ were 6.30±0.05 mg/lit and 5.94 ±0.06 mg/lit respectively. Due to density of phytoplankton and Eddies the dissolved oxygen increased at PFZ than Non-PFZ. Alkalinity was at PFZ 111.16±1.09 ml/lit and Non PFZ 113.68 ± 1.28 ml/lit respectively.

Shelf Life Extension of Sardines (Sardinella albella) Using Betel Leaf (Piper betle) Incorporated Ice

The present study aimed to evaluate the combined effects of betel leaf (Piper betle) extracts on sardine (Sardinella albella) muscle to extend its shelf life during storage in ice. Additionally, the effects of betel leaf extracts on microbial activity, biochemical, sensory score, and biogenic amines formation were monitored in S. albella stored with traditional ice and ice with betel leaf extract during a 14-day storage period. Identification of bioactive compounds from P. betle revealed the presence of potent biopreservative compounds such as 4-methoxy-isophthalic acid, phenol, and propanoic acid. The effect of blended P. betle at two different concentrations (0.05% and 0.1% /L of distilled water) in the ice medium was tested for the protection of sardine meat and compared with preservation in traditional ice. Inhibitory effects (p < 0.05) on the microbial proliferation and biochemical markers of fish deterioration were evidenced for ice containing both concentrations of P. betle after 10–14 days compared with the control. The sensory score acceptability limit was reached at 10 days for sardines stored in traditional ice and 14 days for sardines stored in ice containing P. betle extract.

Trophic level and heavy metal pollution of Sardinella albella in Liusha Bay, Beibu Gulf of the South China Sea

To elucidate the trophic pathways and bioaccumulation characteristics of heavy metals in marine fish, 20 Sardinella albella specimens of different lengths were collected from Liusha Bay in Beibu Gulf of South China Sea and aimed to study their trophic level and heavy metal pollution. The results showed that their δ13C values ranged from −17.61 to −15.99‰ with an average of −16.59 ± 0.54‰, which was comparable with that of zooplankton. The δ15N values ranged from 12.73to 15.26‰ with an average of 14.03 ± 0.71‰, which was 3.47‰ greater than zooplankton. No trend in δ13C and δ15N values was observed with increasing body length. The trophic level, consisting with their feeding diet, ranges from 2.24 to 3.25 with an average of 2.76. Heavy metal content of Sardinella albella in Liusha Bay was in order of As > Pb > Zn > Hg > Cu, Cd, and most of these metals were below the pollution thresholds. The Pi index suggested that Sardinella albella were slightly polluted by Pb and As.

Does length-weight equation fit clupeid fishes? An evaluation of LWRs for six clupeids from Iran (Teleostei: Clupeiformes)

This study investigates length–weight relationships of six clupeid species ( Alosa braschnikowi , Alosa caspia , Dussumieria acuta , Nematalosa nasus , Sardinella albella and Tenualosa ilisha ) captured from three main water bodies of Iran (Persian Gulf, Oman Sea and Caspian Sea), to evaluate if the LWR parameters fit for these fishes having specific morphological characteristics. Based on the obtained results, i) the b value was influenced by recorded length (TL, SL, FL) and body shape, ii) it was within the expected range of 2.27–3.48, iii) length–weight relationships were highly correlated and significant (r 2 >0.82-0.98, P <0.001), and hence length-weight equations fit well with six clupeid species in the Iranian water bodies. The results presented here, would be useful for fishery biologists and fisheries stake-holders in the study area.

Occurrence of microplastics in epipelagic and mesopelagic fishes from Tuticorin, Southeast coast of India

This study investigated the microplastic (MP) contamination of seawater and fishes from different habitats so as to understand the level of human exposure to microplastics. Samples of Harpodon nehereus, Chirocentrus dorab, Sardinella albella, Rastrelliger kanagurta, Katsuwonus pelamis and Istiophorus platypterus were collected from Tuticorin, southeast coast of India. The MPs in seawater and the gastrointestinal tracts of fish were identified using Stereomicroscope and characterized by FTIR and SEM-EDAX analysis. The abundance of MPs varied from 3.1 ± 2.3 to 23.7 ± 4.2 items L−1 in water, from 0.11 ± 0.06 to 3.64 ± 1.7 items/individual, and from 0.0002 ± 0.0001 to 0.2 ± 0.03 items/g gut weight. The epipelagic fishes had higher levels of MP contamination than the mesopelagic ones. Most of the MPs identified were of blue color, of fiber type and with their size <500 μm. Polyethylene was the most commonly detected MP, followed by polyester and polyamide, and this fact could be attributed to the inflow of domestic sewage and to the intensive fisheries activities in the area. SEM-EDAX spectra revealed the weathered MP surfaces which could adsorb/leach inorganic elements (colorants and fillers) from/to the environment. We may conclude that the concentration of MPs in fishes is a function of the concentration of MPs in their environment.

Effect of ethanolic coconut husk extract and pre-emulsification on properties and stability of surimi gel fortified with seabass oil during refrigerated storage

The impact of ethanolic coconut husk extract (ECHE) at different concentrations (0–0.25 g extract/100 g surimi) and pre-emulsification on the properties and stability of sardine (Sardinella albella) surimi gel fortified with seabass oil during refrigerated storage of 10 days were investigated. Addition of seabass oil pre-emulsified with soy protein isolate (SPI) in the presence of 0.20–0.25 g ECHE/100 g, which had the average major mean diameter (d43) of 17.18–33.01 μm, yielded the gel possessing the highest breaking force with the coincidental increases in hardness, chewiness, gumminess and cohesiveness (P < 0.05). Decrease in whiteness was noticeable in surimi gel added with ECHE, especially with increasing ECHE levels (P < 0.05). When the gels containing ECHE at various concentrations were stored at 4 °C for 10 days, lipid oxidation as determined by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of surimi gel was lowered as the levels of ECHE increased (P < 0.05). Nevertheless, addition of ECHE did not affect total viable count and psychrophilic bacterial count in surimi gels. Thus, the incorporation of seabass oil pre-emulsified using SPI in combination with ECHE (0.2–0.25 g/100 g) could improve textural properties and oxidative stability of sardine surimi gels but did not restrict microbial proliferation.

Comparative study on the effect of duck and hen egg albumens on proteolysis and gel property of sardine surimi

ABSTRACTThe effects of duck and hen albumens at different levels (1%–4%, w/w) on proteolysis and gel properties of sardine (Sardinella albella) surimi were studied. The addition of both albumens into surimi resulted in the increases in breaking force and deformation, especially with increasing levels added (P < 0.05). Both albumens inhibited autolysis of surimi in a dose dependent manner as indicated by the lower TCA-peptide content and more retained myosin heavy chain and actin. Texture profile analysis showed that hardness, cohesiveness, springiness, gumminess and chewiness of surimi gel increased with increasing albumen levels. In general, breaking force, hardness, gumminess and chewiness of surimi gel added with duck albumen were higher than those added with hen albumen when the same level was used. Lightness and whiteness of gels added with albumen increased, particularly at higher amount of albumen. Surimi gel added with both albumens showed compact network with more connectivity and smaller voids than the control gel as visualised by scanning electron microscopy. Thus, duck albumen could be used to replace hen albumen for improvement of sardine surimi gel properties.

Length-weight relationships of three fish species from the costal of Hainan, the South China Sea

Length-weight relationships were determined for three fish species [Bregmaceros rarisquamosus Munro, 1950; Sardinella albella (Valenciennes, 1847) and Cynoglossus macrolepidotus (Bleeker, 1851)] inhabiting the coastal of Hainan, China. Fishes were collected using gillnets (mesh size 0.5 cm) and electrofishing from 2005 to December 2012. The b-values of the equations ranged between 2.57 for Bregmaceros rarisquamosus and 3.34 for Cynoglossus macrolepidotus and thus were just inside the acceptable range for this value. Further, for B. rarisquamosus a new TLmax was recorded.

Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract

AbstractEffects of ethanolic coconut husk extract (ECHE) at various levels (0–0.25%, based on protein content) on gel properties of low setting surimi prepared from sardine (Sardinella albella) were studied. Breaking force of gels containing EGTA increased as the levels of ECHE increased up to 0.15% (P &lt; 0.05) and decreased when ECHE was above 0.15%. The decrease in whiteness was found in gel added with ECHE. Protein patterns were not different between gels, regardless of ECHE concentrations. Lower autolysis of surimi gel was also found in the presence of ECHE. Addition of ECHE could increase the cross‐linking of proteins during setting (40C, 30 min), especially with increasing concentrations, as indicated by the increased G′. Gel added with 0.15% ECHE had highly interconnected network with finer and denser structure than the control gel (without ECHE). Thus, an optimum level of ECHE could improve quality of sardine surimi with low setting phenomenon.Practical ApplicationsCoconut husk, by‐product from the fruit separation, generally contains several phenolic compounds, especially tannic acid, which acts as protein cross‐linker. Ethanolic coconut husk extract could be used as alternative natural protein cross‐linker to improve quality of gel, particularly those having low setting phenomenon. from sardine. Additionally, the value‐added ingredient from coconut husk could be produced and exploited.

Population genetic structure of the white sardine, Sardinella albella, in the Persian Gulf and Sea of Oman by analysis of mitochondrial control region

Population genetic structure of the white sardine, Sardinella albella, in the Persian Gulf and Sea of Oman by analysis of mitochondrial control region

Cross-Linking Activity of Ethanolic Coconut Husk Extract Toward Sardine (Sardinella albella) Muscle Proteins

Effects of ethanolic coconut husk extract (ECHE) at various levels (0–0.03%, based on protein content) on the heat-induced aggregation of natural actomyosin (NAM), extracted from sardine (Sardinella albella) muscle, were studied. During heating from 20 to 90C, the NAM solution showed increased turbidity, surface hydrophobicity, and disulfide bond content. Aggregation was more pronounced as ECHE concentration increased (P < 0.05), while protein solubility and total sulfhydryl groups decreased (P < 0.05). Furthermore, the Ca2+-ATPase activity of NAM decreased in the presence of ECHE, during heating up to 40C. Zeta potential analysis revealed that NAM became less negatively charged with the increasing amount of ECHE added (P < 0.05). Cross-linking of protein strands during heating was enhanced by the presence of ECHE, as evidenced by increased G′, and particle size, and denser aggregates. Thus, ECHE could serve as a cross-linking agent for fish muscle proteins. Practical Applications Coconut husk is an underutilized product from coconut processing, and generally contains several phenolic compounds including tannic acid, which acts as a protein cross-linker. Coconut husk extract could therefore increase the cross-linking of proteins, thereby enhancing the strength of surimi gel. Alternatively, coconut husk extract could be used as a new natural protein cross-linker to improve the properties of surimi as well as other muscle foods.

Assessment of Microbiological and Bio-chemical Quality of Fish in a Supply Chain in Negombo, Sri Lanka

This study aimed to investigate quality of fish landed in Negombo area and distributed in suburban areas in Western province of Sri Lanka. Hundred samples of large fish (Katsuwonus pelamis and Euthynnus affinis) and 60 samples of small fish (Amblygaster sirm, Pterocaesio chrysozona, Stolephorus commersoni, and Sardinella albella) were sampled from different stages of a supply chain at five and six sampling visits, respectively. All fish samples (N=160) were analysed for aerobic plate counts (APC) at 37oC, Coliforms, feacal coliforms, Escherichia coli, Salmonella spp., Listeria monocytogenes, total volatile base nitrogen (TVB-N) while 130 were analysed for histamine. Water from fishery harbor basin, fishery harbour, ice manufcaturing plants and ice used in multiday boats were also analysed for microbiological parameters. Large and small fish contained APC in the range of 2.0 x102 - 2.0 x 106 and 8.0×103 - 2.0×108 cfu/g, respectively. Faecal coliform counts ranged between not detected (ND) and 90 MPN/g in large fish and between ND and >1100 MPN/g in small fish. 5% of large fish were contaminated with E.coli and ranged from ND to 15 MPN/g. E.coli was present in 70% of small fish samples and ranged from ND to >1100 MPN/g. Of the 160 fish samples, tested Salmonella spp were detected in nine occassions. Of the 160 fish samples, L. monocytogenes was found in eight Katsuwonus pelamis and one Sardinella albella fish. TVB-N of large fish were found at range of 1-67 mgN/100g and 79% samples contained unaccptable levels. Small fish contained about 25.10-104.30 mgN/100g while 78% samples exceeded acceptable levels. Histamine level of large and small fish, 26% and 83% of samples exceeded the maximum acceptable levels, respectively. Harbour basin water was heavily contaminated with Salmonella spp. (50%), Faecal streptococci (100%), Faecal coliforms and E.coli (100%). Ice samples (20%) from one ice plant were found contaminated with Salmonella spp.

Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine

The mixture of squid ink tyrosinase (SIT) at 300 and 500 U/g protein and tannic acid (TA) at 0.5 and 1% (based on protein) increased the turbidity and surface hydrophobicity of natural actomyosin (NAM) from sardine (Sardinella albella) in a dose dependent manner. Total sulphydryl group content decreased in the NAM solutions with coincidental increase in disulphide bond content, when added with SIT/TA mixture. Ca2+-ATPase activity was also lower in NAM solutions added with SIT/TA mixture. Higher aggregation of protein filaments was noticeable in NAM added with SIT at 500 U/g protein and 1% TA, which also had the highest storage modulus (G′) and largest particle size. Negative charge of NAM was decreased when SIT/TA mixture was incorporated. Therefore the mixture of SIT and TA, particularly at higher level, could be used as the novel protein cross-linker in fish mince and surimi.

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine (Sardinella albella) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest breaking force was observed when added with 0.125% E60 or 0.075% E80 (p < 0.05). Both E60 and E80 had no detrimental effect on sensory attributes of surimi gel. However, slight decrease in whiteness was found in gel added with the coconut husk extracts. Electrophoretic studies showed that disappearance of myosin heavy chain took place when incorporated with both E60 and E80, regardless of levels used. Lower autolysis of surimi gel was found in the presence of both extracts. Addition of E60 and E80 could increase the cross-linking of proteins during heating as indicated by the higher G'. The microstructure study revealed that surimi gel added with coconut husk extracts had higher strand density and connectivity than the control gel. Thus, coconut husk extracts at an appropriate level could improve gel strength of sardine surimi with an increased acceptability.

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.

The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.

Polycyclic aromatic hydrocarbon (PAH) in four fish species from different trophic levels in the Persian Gulf.

Concentration of ten polycyclic aromatic hydrocarbon (PAH) compounds were determined in liver of four fish species from different trophic levels (Aurigequula fasciata, omnivore; Alepes djedaba, carnivore; Liza abu and Sardinella albella, phytoplanktivores). In all the species, similar distributions were observed in which pyrene predominated and followed by naphthalene and acenaphthylene. L. abu accumulated the highest concentration of ΣPAH, followed by S. albella, A. fasciata, and A. djedaba. No correlation between PAH content in fish liver and fish size has been found at the level of individual compounds, except for benzo[a]pyrene (p < 0.01, r = -0.704). Female fish exhibited significantly lower mean ΣPAH concentrations than male in all the species, except for L. abu.

Isopods parasites infection on commercial fishes of Parangipettai waters, southeast coast of India

ObjectiveTo examine the effect of six different isopods from five different food fish species. MethodsThe specimens were collected directly from the trawlers landed at Parangipettai coast during the year of 2012 (January-December). Isopods were removed from the body surface and buccal cavities of the fish hosts and immediately preserved in 70% ethanol. Data regarding the prevalence of isopod parasites was calculated and site of attachment. ResultsDuring the study period, 310 fishes were collected and examined for parasites infection, and it includes five different species. Among the examined fishes, 106 fish were infected among the total number of 120 collected parasites. The occurrence of isopod infection in all the infected fishes was 34.19%. The occurrence of Liza parsia was 25%, Thryssa dussumieri was 36%, Sardinella albella was 17.5% and Otolithes cuvieri was 65%. The maximum isopoda parasite infected noticed Otolithes cuvieri and minimum value was recorded in Sardinella albella. ConclusionsThis is the new host for the parasite Nerocila phaeopleura in Liza parsia. Thus parasitic attack the growth and normal function of the fishes will suffer and lead to economic loss or the marketability may reduce then. In along the lifespan, the host population was may be affected by the parasitic outbreak.