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Morganella morganii is a psychrotolerant organism recognized as a histamine-producing bacteria by decarboxylation of histidine amino acid, it has been involved in cases of histamine fish poisoning reported in different seafood products. In this study, we collected a total of 125 random samples of frozen Mackerel fish stored at -18°C from different fish markets in New Valley Governorate, Egypt. Through isolation from the tissue of fish samples on Chromogenic agar plates, bacteria forming light brown colonies were identified. Confirmatory identification of bacteria was conducted using 16S rRNA as a species-specific gene, revealing the presence of 14 M. morganii strains from samples, representing an incidence of 11.2% of all samples. Morganella morganii is a prominent adaptive nosocomial bacterium that can cause urinary tract infections and bacteremia. [ABSTRACT FROM AUTHOR]

Biogenic amines are undesirable compounds formed through the decarboxylation of free amino acids by pathogenic microbes, They pose serious risks to public health and food safety. These amines serve as critical biomarkers for evaluating food quality and safety. Their physiological implications for human health necessitate vigilant monitoring, particularly in fish, where elevated concentrations can cause histamine poisoning and toxicity. This study employed liquid chromatography–electrospray ionization–tandem mass spectrometry (LC-ESI-MS/MS) to quantify spermidine and tyramine levels in Mackerel fish. Twenty random samples, comprising 10 frozen and 10 grilled, were collected from various markets and restaurants in the New Valley Governorate, Egypt. The analysis revealed that mean values of spermidine concentrations (mg/100g) were 233.2 ± 25.5 in raw frozen fish and 186.80 ±10.7 in grilled fish. The average concentrations of tyramine were 1.22 ± 0.09 in raw frozen fish and 3.54 ± 0.3 in grilled fish. Based on the established permissible limits recommended by EOS, all samples of frozen mackerel fish 100% and 90% of grilled fish were exceed the permissible spermidine limits. However, all frozen and grilled fish samples were within acceptable tyramine levels. [ABSTRACT FROM AUTHOR]

ABSTRAK Ikan kembung adalah ikan pelagis kecil yang mengandung kadar air cukup tinggi sehingga cepat mengalami pembusukan. Kandungan air yang tinggi pada ikan mengakibatkan bakteri pathogen berkembang biak dengan baik. Konsekuensinya, diperlukan teknologi alternatif untuk meningkatkan daya tahan ikan. Penelitian ini bertujuan untuk menganalisis pH dan massa jenis ikan kembung oleh pengaruh paparan medan magnet Extremely Low Frequency (ELF). Jenis penelitian ini adalah penelitian eksperimen dengan menggunakan desain Rancang Acak Lengkap (RAL). Dalam penelitian terdapat 50 sampel ikan kembung yang dibagi menjadi kelompok kontrol berarti tidak diberi paparan medan magnet ELF dan kelompok eksperimen diberi paparan medan magnet ELF intensitas 700 µT dan1200 µT dengan lama paparan 60 menit dan 120 menit. Pengukuran nilai pH dan massa jenis ikan kembung dilakukan pada jam ke-8 dan jam ke-20 setelah dipapar oleh medan magnet ELF. Hasil penelitian menunjukkan bahwa semua kelompok yang diberi paparan medan magnet ELF dapat menahan atau memperlambat pembusukan ikan kembung hingga jam ke-20 penyimpanan. Kesimpulan dari penelitian ini adalah paparan medan magnet ELF dengan intensitas 1200 µT selama 120 menit berpotensi menjaga nilai pH dan massa jenis ikan kembung. Kata kunci: medan magnet ELF; ikan kembung; pH; massa jenis. ABSTRACT Mackerel is a small pelagic fish whose water content is high enough to decompose easily. The high air content in fish causes pathogenic bacteria to multiply well. Consequently, alternatives are needed to increase fish endurance. This study aims to analyze the pH and density of mackerel under the influence of Extremely Low Frequency (ELF) magnetic field exposure. This type of research is experimental research using a completely randomized design (CRD). In this study there were 50 samples of mackerel which were divided into a control group, meaning no exposure to the ELF magnetic field and the experimental group was exposed to an ELF magnetic field intensity of 700 µT and 1200 µT with an exposure time of 60 minutes and 120 minutes. Measurement of the pH value and density of mackerel was carried out at the 8th and 20th hours after being exposed to the ELF magnetic field. The results showed that all groups exposed to the ELF magnetic field could restrain or slow down the spoilage of mackerel until the 20th hour of storage. The conclusion of this study is that exposure to the ELF magnetic field with an intensity of 1200 µT for 120 minutes has the potential to maintain the pH value and density of mackerel. Keywords: ELF magnetic field; mackerel fish; pH; density.

The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an approach of using fluorescence fingerprints (FFs) for the non-destructive prediction of pH in frozen fish fillets was trialled. Sixty-three live horse mackerel (Trachurus japonicus) and spotted mackerel (Scomber australasicus) were freshly harvested, sacrificed instantly, then preserved in ice, filleted, vacuum-packed, and frozen. Subsequently, the FFs of all frozen fillets were recorded using a fibreoptic-equipped fluorescence spectrometer, and the corresponding pH values of the samples were measured. After pre-processing, the masked FFs were modelled using partial least squares regression (PLSR) for the prediction of pH values. The results revealed that the developed method was accurate enough for predicting the pH changes in frozen horse mackerel and spotted mackerel fillets with R2 = 0.71 and R2 = 0.90, respectively. The proposed technique could be utilized as a rapid and non-contact alternative to traditional pH electrodes for the quality monitoring of fish products. [ABSTRACT FROM AUTHOR]

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The purpose of this study was to determine the morphometric and meristic characteristics of mackerel the Sunda Strait. The method used was the survey method. A simple random sampling technique was used to determine the sample. The morphometric characteristics measurements covered the length, snout, dorsal fin, and tail. The meristic measurements covered the number of fish body parts, namely the spines on the fins. The data obtained in this study were analyzed using a t-test to find out the real differences in each morphometric and meristic character with different body weights and sexes. The results showed that the weight affects the morphometric size of a fish where the studied samples had the same meristic characteristics. Analisis Karakter Morfologi Ikan Tenggiri (Scomberomorus commerson Lac., 1800) di Perairan Selat Sunda Abstrak: Tujuan penelitian ini adalah untuk mengetahui karakter morfometrik dan meristik pada ikan tenggiri di Perairan Selat Sunda. Metode yang digunakan dalam penelitian ini adalah metode survei. Teknik pengambilan sampel yang digunakan adalah simple random sampling. Pengukuran karakter morfometrik meliputi panjang standar, moncong, sirip punggung, dan ekor. Pengukuran meristik meliputi jumlah bagian tubuh ikan yaitu jari-jari serta duri pada sirip. Data yang didapatkan dari penelitian ini dianalisis dengan uji untuk mengetahui perbedaan yang nyata pada setiap karakter morfometrik dan meristik dengan bobot tubuh dan jenis kelamin yang berbeda. Hasil penelitian diperoleh bahwa bobot berpengaruh terhadap ukuran morfometrik suatu ikan dan sampel yang diteliti memiliki karakter meristik yang sama.

Based on the survey, SMEs need technology improvements for the frying process so that the process can be done semi-mechanically. Mechanical fryers have a capacity of 3-4 kg/process, larger than manual which have a capacity of 2 kg of dough/process, so meets the SME production target of 30 kg/day. The frying process takes 15 minutes, faster than the manual frying process for 20 minutes. The level of comfort and safety in the frying process is also better, because the equipment is equipped with a frame so that workers are not affected by heat due to the burner stove heating process. Production results are smooth and meet the production targets, and the quality of the amplang cracker products is the same both before and after the semi-mechanical fryer is applied.

The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an approach of using fluorescence fingerprints (FFs) for the non-destructive prediction of pH in frozen fish fillets was trialled. Sixty-three live horse mackerel (Trachurus japonicus) and spotted mackerel (Scomber australasicus) were freshly harvested, sacrificed instantly, then preserved in ice, filleted, vacuum-packed, and frozen. Subsequently, the FFs of all frozen fillets were recorded using a fibreoptic-equipped fluorescence spectrometer, and the corresponding pH values of the samples were measured. After pre-processing, the masked FFs were modelled using partial least squares regression (PLSR) for the prediction of pH values. The results revealed that the developed method was accurate enough for predicting the pH changes in frozen horse mackerel and spotted mackerel fillets with R2 = 0.71 and R2 = 0.90, respectively. The proposed technique could be utilized as a rapid and non-contact alternative to traditional pH electrodes for the quality monitoring of fish products.

This research included study the effect of replacement a part of the traditional feed of rabbits with fenugreek powder (4%) and mackerel fish (8%) for the period from 11/12/2019 to 20/12/2019 was studied on some physiological and / biochemical characteristics of 30 rabbits (15 males and 15 females) After dividing them into six groups, (5) rabbits for each group. The study showed that: i)The powder results showed a significant decrease in the (follicles stimulating hormone, luteinizing and testosterone hormone), and increase the level of (prolactin hormone) in groups treated with fenugreek powder,and groups treated with mackerel fishes powder of both males and females compared to control group, and ii) the results of liver enzymes showed no significant differences in AST level in the both male groups (the fenugreek powder treated group, mackerel fishes powder treated group), while there was a significant decrease in the females groups for both treatments. The results showed a significant increase in ALT enzyme in the female groups (treated with fenugreek leaves powder and mackerel fishes powder). In the male groups, there was a significant decrease in ALT enzyme in the group treated with mackerel fishes powder, while there was no significant change in the group treated with fenugreek powder. For the enzyme ALP, there was no significant difference in the concentration of this enzyme in the both females groups (treated with fenugreek powder and treated with powder mackerel fishes powder), while the results showed a significant increase in the male groups for the same treatments. [ABSTRACT FROM AUTHOR]

In the utilization of common property resource, long term balance in aquaculture is difficult to maintain as people trying to maximize their profit leading to considerable extensification. The objective of this research was to analyze the number of stock, production, and effort of Mackerel fish (Scomberomorus commersonii) resource based on bio-economic approach. Primary data was collected based on purposive sampling method where the respondents in this research were Small Pelagic fishers which determined deliberately due to specific consideration. Secondary data used in this research was obtained from several sources. Data production and effort (input or effort) was arranged in a time sequence according to the type of fishing gears and their targets of fishery resource being studied and then determined the value of CPUE (catch per unit effort). Mathematically, the input gear to be standardized is calculated from fishing power index multiplies with input (effort) of standardized gear. The result shows that the renewable capacity begins to decrease leading to a condition of biologically over fishing. Aside from that, the Mackerel fish resource in this area also experiences economically over fishing condition which indicated by higher economic calculation value and lower capture yield.

Summary: Seafood-borne illnesses are a common but under recognised source of morbidity. We report the case of an 80-year-old woman who presented to hospital after collapsing in a restaurant following lunch consisting of mackerel fish. A detailed food history and clinical exclusion helped diagnose the condition as scombroid poisoning. The patient made a complete recovery following antihistamine therapy. [Copyright &y& Elsevier]