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This study was conducted to optimize the processing conditions of coating for preventing oxidation using response surface methodology (RSM) and to investigate the quality improvement of coated boiled-dried anchovy. RSM showed that the optimum ultrafiltrates from the second rockfish skin gelatin hydrolysate (FGH) concentration (%) and pre-drying time (min) for boiled anchovy were 4.6% and 180 min, respectively. Immediately after drying, the peroxide value (POV) and TBA value of the coated boiled-dried anchovy were significantly lower than those of the uncoated anchovy. In both coated and uncoated boiled-dried anchovies, the POV and TBA values increased during storage, whereas the polyunsaturated fatty acid (PUFA) ratio of the boiled-dried anchovy decreased. Variation in these values was lower for the coated samples than for the uncoated samples. Thus, the coating on boiled-dried anchovy may be effective for preventing lipid oxidation. Practical applications This manuscript addresses the problem of lipid oxidation in boiled-dried anchovy. The boiled-dried anchovy are important dried seafood in Korea. However, the quality of boiled-dried anchovy quickly decreased by lipid oxidation during processing, storage and distribution. This study has focused on the suppression of lipid deterioration in boiled-dried anchovy. According to the results of this study, lipid deterioration of the boiled-dried anchovy suppressed by coating invisible edible film from fish gelatin hydrolysates. Therefore, invisible edible film from fish gelatin hydrolysates could be used for the suppression of lipid deterioration in dried fish. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the anchovy (Engraulis encrasicolus L.) oil emulsion characterization and to optimize the anchovy oil microencapsulation process by spray drying. Response surface methodology was employed to study the effects of inlet air temperature (160-190C), peristaltic pump rate (20- 40%) and ratio of coating to oil (2/1-4/1) on the oil particle size, microencapsulation efficiency (MEE), peroxide value (PV), bulk density, Carr index (CI) and dry matter. The inlet air temperature showed a significant (P < 0.05) influence on the MEE, PV and CI of samples. The peristaltic pump rate and ratio of coating to oil affected significantly (P < 0.05) only the MEE and PV. The optimal drying condition for microencapsulation of anchovy oil was found as 164C the inlet air temperature, 25% the peristaltic pump rate and 4/1 the ratio of coating to oil. [ABSTRACT FROM AUTHOR]

This paper presents a p-step-ahead forecasting strategy based on two stages to improve pelagic fish-catch time-series modeling by considering annual and interannual fluctuations for northern Chile (18°S-24°S). In the first stage, the stationary wavelet transform is used to separate the raw time series into an annual component and an interannual component, whereas the periodicities of each component are obtained using the Morlet wavelet power spectrum. In the second stage, a linear autoregressive model is constructed to predict each component and the unknown p-next values are forecasted by the addition of the two predicted components. We demonstrate the utility of the proposed forecasting model on monthly anchovy-catches time series for periods from January 1963 to December 2007. Empirical results obtained for 10-month-ahead forecasting showed the effectiveness of the proposed wavelet autoregressive strategy. [ABSTRACT FROM AUTHOR]

ABSTRACT The aim of this study was to investigate the inhibition effects of tomato and garlic extracts on lipid oxidation in marinated anchovy. The fish were marinated in a solution containing 2% acetic acid, 10% salt and 6% plant extract for 32 h. Lipid oxidation was investigated in fish oil extracted from the marinated fish during storage at 4C. Results showed lower peroxide, para-anisidine, conjugated diene, UV absorbance and free fatty acid values in marinated anchovy treated with plant extracts compared with the control samples. Tomato and garlic extracts exhibited inhibition effects on lipid oxidation in marinated anchovy. Tomato extract was more effective than garlic extract in retarding lipid oxidation. PRACTICAL APPLICATIONS Fish marinades are products with limited shelf life. Generally, anchovy is the main material in producing marinated fish. The anchovy are considered 'oily fish,' and lipid oxidation in marinated fish produced from oily fishes is a considerable problem during their storage. Synthetic or natural food additives are used to control lipid oxidation and microbial growth in foods. Natural antioxidants have been recognized to exhibit crucial roles both in vivo and in foods. Tomato and garlic are important dietary sources of antioxidants. In this research, the use of natural antioxidant in marinating solution and the effects on lipid oxidation in fish oil were studied. [ABSTRACT FROM AUTHOR]

This study evaluated the growth (first phase) and feeding responses (second phase) of juvenile mutton snapper fed four isonitrogenous and isoenergetic diets with increasing levels of soy protein concentrate (SPC) in substitution to fish meal (FM). The FM was replaced by SPC at 0% (basal diet, SPC000), 33% (SPC130), 57% (SPC214) and 77% (SPC300). After 95 days of rearing, fish fed SPC300 attained a significantly lower body weight (54.9 ± 13.2 g) compared with those fed diets SPC000, SPC130 and SPC214 (76.5 ± 14.0 g, 73.9 ± 13.8 g and 70.5 ± 14.0 g respectively). Fish yield increased significantly from 891 ± 36 g m for fish fed SPC300 to an average of 1099 ± 111 g m for other diets. A maximum fish body weight gain of 0.60 ± 0.05 g day and a maximum specific growth rate of 1.47 ± 0.07% day were achieved for SPC000. Behavioural assays conducted during 10 days revealed the loss in fish growth with diets containing higher levels of SPC was due to a decline in feed intake. Low feed intake driven by a poor feed palatability appeared to have been a major obstacle against higher inputs of SPC in diets for mutton snapper. [ABSTRACT FROM AUTHOR]

Digestibility, feeding and growth studies were conducted with Nile tilapia using diets containing fishery by-catch and processing waste meals. Three meals manufactured from sorted fisheries by-catch (MBM, from mixed benthic species, SPM, from small pelagic species, CAM, from mixed catfish species) one from tuna cannery waste (TCW) and one commercial anchovy meal (COM) were tested. By-catch and processing waste meals had lower protein, lower lipid and higher ash contents than anchovy meal. The meals were all highly digestible and no significant differences ( P≥0.05) were observed between apparent protein digestibility measurements. Five feeds, containing fish meal as the major protein ingredient, were formulated and fed to triplicate groups of 30 juvenile tilapias for 9 weeks. Survival, weight gain, specific growth rate (SGR), feed conversion ratio, protein efficiency ratio, phosphorus retention and whole body proximate composition were compared. Weight gain and SGRs were similar for each treatment group and compared favourably with the results obtained from juvenile tilapia elsewhere. Growth was the highest for CAM ( P≤0.05), which contained both the highest essential amino acid levels and the highest ash content. Phosphorus retention was significantly lower in fish fed with high ash meals, MBM, CAM and TCW ( P≤0.05) than in fish fed with the lower ash meals COM and SPM. Overall, the fisheries by-catch and processing waste meals evaluated in this study are suitable protein ingredients for juvenile tilapia feeds. [ABSTRACT FROM AUTHOR]

The article discusses the firs record of the anchovy Stolephorus insularis (S. insularis) in Indian Ocean from the northeastern Mediterranean coast of Turkey. Topics include the morphometric measurements of fishes, the S. insularis could be distinguished from its co-familiars in the Mediterranean Sea through a needle-like scutes in front of the pelvic fin, and the fish was the first Lessepsian immigrant of the Engraulid species in the coastal waters.

Growth and length–weight relationships of 2564 juvenile specimens of anchovy, Engraulis encrasicolus (Linnaeus, 1758), were examined over a 2-year period (August 1989 to April 1991) in the Zrmanja River estuary. Fish sizes ranged from 4.4 to 12.5 cm total length and 0.5 and 13.8 g, corresponding to age (in years) 0+ (98%) and 1+ (2%). Length–weight regression coefficient ( b) varied between 2.95 and 3.42 and the regression constant ( a) between 2.1 and 6.0 (×10−3). The von Bertalanffy growth equation of juvenile anchovy was: l t = 13.2 (1 − e−0.82( t+0.5)). Maturity was reached in June in males above 8.2 cm and females above 9.0 cm total length. [ABSTRACT FROM AUTHOR]