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Taste buds are one of the most determinant structures of the general behavior of the fish, particularly the feeding behavior. By examining the distribution pattern of this sense organ in the fish body, the behavioral responses of the fish to different physical conditions might be predicted. In this aspect, the taste bud distribution pattern of the Black Sea anchovy, Engraulis encrasicholus, was investigated. The gills and the upper and lower jaws were observed and photographed in a scanning electron microscope. Taste buds of Black Sea anchovy are distributed only in the epithelium of the oral cavity and pharynx. Taste buds are between the gill teeth on the gill rakers' edge. Taste buds were also seen close to the teeth on the pharynx. No taste buds were found on the lips, the oral valve, and the whole-body surface. In conclusion, the Black Sea anchovy has taste buds only in the mouth and between gill teeth in the gill rakers, and no external taste buds even on the lips, as a typical characteristic of pelagic plankton feeders., {"references":["Boudriot, F., & Reutter, K. (2001). Ultrastructure of the taste buds in the blind cave fish Astyanax jordani (\"Anoptichthys\") and the sighted river fish Astyanax mexicanus (Teleostei, Characidae). Journal of Comparative Neurology, 434, 428–444. https://doi.org/10.1002/cne.1185","Brooks, J. L. (1968). The effects of prey size selection by lake planktivores. System, 17, 272-291.","Bulgakova, Y. V. (1993). Daily feeding dynamics of the Black Sea anchovy, Engraulis encrasicholus. Journal of Ichthyology, 33(7), 78-88.","Eiras-Stofella, D. R., Charvet-Almeida, P., Fanta, E., & Vianna, A. C. C. (2001). Surface ultrastructure of the gills of the mullets Mugil curema, M. liza and M. platanus (Mugilidae, Pisces). Journal of Morphology, 247, 22-133. https://doi.org/10.1002/1097-4687(200102)247:23.0.CO;2-5","Hansen, A., Reutter, K., & Zeiske, E. (2002). Taste bud development in the zebrafish, Danio rerio. Developmental Dynamics, 223(4), 483-496. https://doi.org/10.1002/dvdy.10074","Holnov, S. H., & Tash, J. C. (1978). Particulate and filter feeding in threadfin shad, Dorosoma petenense, at different light intensities. Journal of Fish Biology, 13(5), 619-625 https://doi.org/10.1111/j.1095-8649.1978.tb03475.x","Hunter, J. R., & Dorr, H. (1982). Thresholds for filter feeding in northern anchovy, Engraulis mordax. California Cooperative Oceanic Fisheries, Investigations Reports, 23, 198-204.","Iwai, T. A (1964). comparative study of the taste buds in gill rakers and gill arches of teleostean fishes. Bulletin of the Misaki Marine Biological Institute, Kyoto University, 7, 19-34.","James, A. G., & Findlay, K. P. (1989). Effect of particle size and concentration on feeding behaviour, selectivity and rates of food ingestion by the Cape anchovy Engraulis capensis. Marine Ecology Progress Series, 50, 275-294. https://www.jstor.org/stable/24827769","James, A. G. & Probyn, T. (1989). The relationship between respiration rate, swimming speed and feeding behaviour in the cape anchovy Engraulis capensis Gilchris. Journal of Experimental Marine Biology and Ecology, 131(2), 81-100. https://doi.org/10.1016/0022-0981(89)90001-4","Kasumyan A. O., & Prokopova O. M. (2001). Taste Preferences and the Dynamics of Behavioral Taste Response in the Tench Tinca tinca (Cyprinidae). Journal of Ichthyology, 41(8), 640–653.","Kasumyan, A. O., & Døving, K.B. (2003). Taste preferences in fishes. Fish and Fisheries, 4, 289-347. https://doi.org/10.1046/j.1467-2979.2003.00121.x","Khanna, S. S. (1968). The structure and distribution of the taste buds and the mucus secreting cells in the buccopharynx of some Indian teleosts (Pisces). Studies DSB Government College, Nainital India, 5, 143–148.","Leong, R. J. H., & O'Connell, C. P. (1969). A laboratory study of particulate and filter feeding of the northern anchovy (Engraulis mordax). Journal of the Fisheries Research Board of Canada, 26(3), 557-582.","Loukashkin, A. S. (1970). On the diet and feeding behavior of the northern anchovy, Engraulis mordax (Girard). Proceedings California Academy of Science, 37, 419–458.","Pinky, T., Mittal, S., Ojha, J., & Mittal, A. K. (2002). Scanning electron microscopic study of the structures associated with lips of an Indian hill stream fish Garra lamta (Cyrinidae, Cyriniformes). Journal of Morphology, 40, 161-169. https://doi.org/10.1076/ejom.40.3.161.16685","Plounevez, S., & Champalbert, G. (2000). Diet, feeding behaviour and trophic activity of the anchovy (Engraulis encrasicolus L.) in the Gulf of Lions (Mediterranean Sea). Oceanologica Acta, 23(2), 175-192. https://doi.org/10.1016/S0399-1784(00)00120-1","Reutter, K., & Witt, M. (1993). Morphology of vertebrate taste organs and their nerve supply. In S. A. Simon, & S. D. Roper (Eds.), Mechanisms of taste transduction. (pp. 29-82). CRC Press, Boca Raton, Florida.","Sorensen, P. W., & Caprio, J. (1998). Chemoreception. In D. H. Evans (Ed.). The Physiology of Fishes. (pp. 375–405). CRC Press, Boca Raton, Florida.","TUIK. (2022). Fishery Statistic of Türkiye (No: 37252). Turkish Statistical Institute. https://data.tuik.gov.tr/Bulten/Index?p=37252&dil=2","Uotani, I., Izuha, A., & Asai, K. (1978). Food habits and selective feeding of anchovy larvae (Engraulis japonica). Bulletin of the Japanese Society of Scientific Fisheries, 44(5), 427-434.","Uyan, S., Kawamura G., & Vazquez Archdale, M. (2006). Morphology of the sense organs of anchovy Engraulis japonicus. Fisheries Science, 72, 540–545."]}

Quality changes of anchovy patties at the storage temperature of 4 degrees C were investigated. After patties had been prepared using minced anchovy meat they were stored in a refrigerator. Quality control analyses were conducted for every day of storage. Total volatile basic nitrogen and thiobarbutiric acid values increased, and acidity and sensory scores decreased during the storage. The peroxide value significantly increased until the fifth day of storage then decreased on days 5 and 6 of storage. Anchovy patties were consumable up to 6 days.

A case of acute intestinal anisakiasis has been reported; a nematode larva being found in the submucosa of the ileum of a woman in Jaén (Spain). The source of infection was the ingestion of raw Engraulis encrasicholus. On the basis of its morphology, the worm has been identified as a fourth-stage larva of Anisakis simplex. In Spain, this is the ninth report of human anisakiasis and also probably the first case of anisakiasis caused by a fourth-stage larva of A. simplex.

PubMedID: 24128531 The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v) extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed through the chemical, sensory and microbiological methods. According to sensory analyses, anchovy stored in ice prepared with each plant extracts had a shelf life of 12 days, while batch stored in traditional ice had a shelf life of 9 days. pH were not significantly affected by the presence of plant extracts in the ice. However, a marked antioxidant effect (P < 0.05) could be detected with fish kept under plant extract icing systems, according to peroxide (PV) and thiobarbituric acid (TBA) values. Moreover, the employment of such icing systems led to lower (P < 0.05) total volatile base-nitrogen (TVB-N) value and free fatty acid (FFA) formation. Thus, TVB-N proved to be a suitable index for the spoilage of anchovies during chilled storage. The employment of such icing systems also led to significantly lower counts of aerobic mesophiles and psychrotrophic bacteria in anchovy muscle with skin, as compared with the traditional ice batch. This work demonstrates that the use of ice with plant extracts for the storage of gutted and beheaded anchovy can be recommended to improve the quality and extend the shelf life. © 2013 Elsevier Ltd. All rights reserved.

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."]}

The study examined the proximate composition, cholesterol content and fatty acid profile of fillet from the most important species captured in Italian seas and commonly consumed in the European Union, such as anchovy (Engraulis encrasicholus L.), red mullet (Mullus barbatus L.), European hake (Merluccius merluccius L.) and Atlantic bonito (Sarda sarda L.). The fish were caught in three different geographic areas of the Italian seas: south Tyrrhenian (ST), south Adriatic (SA) and Ionian (IO). Anchovy from the ST sea had the highest lipid content (2.27%) compared to fish captured in the SA (1.81%) and IO seas (1.91%) (P < 0.01). Red mullet captured in the SA exhibited the highest amount of lipid content (7.54%) compared to fish from the ST (1.82%) and IO seas (3.23%) (P < 0.01). The total cholesterol content of fish did not show significant differences from one geographic area to the other, particularly for European hake (from 98 to 66 mg per 100 g). The fatty acid profile of anchovy species was not affected by the geographical capture area. European hake caught in the ST sea showed the highest proportion of DHA (29.13%) in comparison to those captured in the SA (19.98%) and IO seas (19.84%). Atlantic bonito from the ST had the highest proportions of DHA (24.94%), compared to those from the SA (12.08%) and IO seas (13.83%). The SA bonitos contained a significantly lower proportion of EPA (3.31%) in comparison to fish from both the ST and IO seas (5.66 and 5.17%, respectively). Red mullet captured in the ST exhibited the highest proportions of DHA, n-3 PUFA, and total PUFA, and significantly lower proportions of oleic acid and MUFA. The fish from the ST sea showed better nutritional traits than those from other geographical areas although they all had excellent nutritional traits due to the low fat content and very high n-3 PUFA proportion.

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.