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Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post-mortem there was a significant increase., {"references":["Ozogul, Y., Ozyurt, G., Ozogul, F., Kuley, E., and Polat, A. 2005.\nFreshness assessment of European eel (Anguilla anguilla) by sensory,\nchimica and microbiological methods. Food Chem., 92, 745-751,","Ouali A. 1992. Proteolytic and physiochemical mechanism involved in\nmeat texture development. Biochimie, 74, 251-265","Rehbein H. 1979. Development of an enzymatic method to differenziate\nfresh and sea-frozen and thawed fish fillets. Z Lebensm Unters-Forsch.\n169: 263-265","Uddiin M, Okazaki E. 2004. Classification of fresh and frozen-thawed\nfish by near-infrared spectroscopy. J Food Sci. 69: C665-668.","Bennett, R. & M. Hamilton, 1986. Consumer acceptability of cod and\nwhiting after chilled storage and freezing and thawing. Journal of Food\nTechnology, 21, 311−317.","Vyncke, W., 1983. Shelf life of thawed cod fillet kept in ice. Zeitschrift\nf├╝r Lebensmittel Untersuchung und Forschung, 177,1921.","Ho M.L., Chen G.H., Jiang S.T. 1999. Effects of mackerel cathepsins L\nand L-like, and calpain on the degradation on mackerel surimi. Fish. Sci.\n66: 558-568.","Bito M., Yamada K., Mikuma Y., Amano K. (1983). Tokay Reg. Fish.\nRes. Lab., No. 109, 89-96.","Sigholt T., Erikson U., Rustad T., Johansen S., Nordvedt T.S., Seland A.\n(1997). Handling stress and storage temperature affect meat quality of\nfarmed-raised atlantic salmon (Salmo salar). J. Food Sci. 62: 898-905.\n[10] Jiang S.T., Wang Y.T., Gau B.S.,, Chen C.S. (1990). Role of pepstatinsensitive\nproteases on the postmortem changes of tilapia (Tilapia nilotica\nX Tilapia aurea) muscle myofibrils. J. Agric. Food. Chem. 38: 1464-\n1468.\n[11] Yamashita M, Konagaya S. (1990). Participation of Cathepsin L into\nexstensive softening of muscle of chum salmon caught during spawning\nmigration. Nippon Suisan Gakkaishi, 56: 1271-1272.\n[12] Geesink G.H., Morton J.D., Kent M.P., Bickerstaffe R. (2000). Partial\npurification and characterization of Chinook salmon (Oncorhynchus\ntshawytscha) calpains and an evaluation of their role in postmortem\nproteolysis. J. Food Sci. 65 1318-1324.\n[13] Aoki T., Ueno R. (1997). Involvement of cathepsins B and L in the postmortem\nautolysis of mackerel muscle. Food Res. Int. 30: 585-591.\n[14] Ho M.L., Chen G.H., Jiang S.T. (1999). Effects of mackerel cathepsins\nL and L-like, and calpain on the degradation on mackerel surimi. Fish.\nSci. 66: 558-568.\n[15] Ogata H., Aranishi F., Hara K., Osatomi K., Ishihara T. (1998).\nProteolytic degradation of myofibrillar components by carp cathepsin L.\nJ Sci Food Agric, 76, 499-504.\n[16] Ladrat C., Chaplet M., Verrez-Bagnis V., No├½l J., Fleurence J. (2002). In\nvitro proteolysis of myofibrillar and sarcoplasmatic proteins of white\nmuscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D\nand L. Food Chem. 81: 517-525.\n[17] Masashi A., Haruhiko T., Yutuka S., Morihiko S. (1991). Post-Mortem\ntenderization of fish muscle proceeds independently of resolution of\nrigor mortis. Nippon Suisan Gakkashi 57(6), 1165-1169."]}

Small pelagic resources and particularly sardine (Sardina pilchardus) and anchovy (Engraulis encrasicholus) represent an important fishery activity for the countries bordering the Alboran Sea. This paper aims at contributing to the identification of priority species of small pelagic shared stocks in GSA01 and GSA03 (northern and southern Alboran Sea GFCM regions) for carrying out joint stock assessments and promoting new management measures that would allow the sustainability of the resources and its exploitation. The WG on small pelagic shared stocks met twice during 2011 progressing in analysing the available data on the stocks and its exploitation and building a common data base. Moreover a comparative analysis on sardine landings data from 2003-2010 in GSA01 and GSA03 was carried out explaining that the exploitation pattern in sub-areas (GSAs 01 and 03) is different but the total length-frequency distribution of sardine exploited by each country appears to be similar. A tentative in applying a LCA analysis of the Moroccan and Spanish data on sardine using different biological parameters and with the VIT software was unsuccessful but orientated for future works of the WG

The distribution of egg and larvae of mackerel, horse mackerel, sardine, hake, megrim, blue whiting and anchovy along the European Atlantic waters (south Portugal to Scotland) during 1998 is described. Time of the year, sea surface temperature and bottom depth are used to define the spawning habitat of the different species. Mackerel, horse mackerel, and sardine eggs and larvae presented the widest distribution, whereas megrim and anchovy showed a limited distribution, restricted to the Celtic Sea and the Bay of Biscay respectively. Correspondingly mackerel, horse mackerel and sardine showed the highest aggregation indices. Blue whiting larvae were found at the lowest temperatures, whereas anchovy eggs and larvae were found in the warmest waters. The analysis is a basis for evaluation of ongoing changes in the pelagic ecosystem of the north-east Atlantic.

This study indicates the presence of eggs and larvae of sardines, sprats and anchovies in the Bay of Biscay and the relations of spawning grounds with the average environmental conditions fron 1969 to 1973. The geographical and seasonal distribution of the spawning grounds of these three species are given.