Sardine

About: Sardine is a research topic. Over the lifetime, 1960 publications have been published within this topic receiving 37611 citations. The topic is also known as: pilchard.

Worldwide large-scale fluctuations of sardine and anchovy populations

Abstract: Decade-scale regimes of sardine Sardinops sagax and anchovy Engraulis spp. have been observed in the productive coastal waters of the North-Western, North-Eastern and South-Eastern Pacific and the South-Eastern Atlantic. In each of these systems, the two genera fluctuate out of phase with each other. The subdominant genus may initiate a recovery while the other species is still abundant, so population growth is not necessarily a response to a vacant niche. Rather, it appears to be triggered by formation of one or a few powerful year-classes. At high population levels, quality of sardine and their eggs decreased in Japan, leading to decreased production and survival of eggs, poor year-classes and stock collapse. Excessive fishing of strong year-classes early in the recovery stage may prevent a species from assuming dominance, so influencing the natural succession of species. This may greatly alter the structure and functioning of an ecosystem. For example, a mesopelagic forage fish may replace an epipelagi...

Application of antioxidative Maillard reaction products from histidine and glucose to sardine products

Abstract: Maillard reaction products (MRP) were prepared by refluxing the mixture of L-histidine and D-glucose (1:3 molar ratio) in 0.1M phosphate buffer (pH 5, 7, and 9) for up to 24h. It was found that antioxidative effect of MRP increased as a function of reaction time, particularly at the later stage of the reaction. At higher initial pH, antioxidative effect of MRP became significant. It was also revealed that antioxidative effect exponentially increased as a function of the development of reducing power. MRP also retarded autoxidation of sardine oil, but their antioxidative effect to sardine oil was less than that to linoleic acid. Since POV of sardine oils which had been already oxidized (POV about 50 or 100) was decreased to some extent by the addition of MRP, it was sug-gested that MRP worked as peroxide destroyers besides autoxidation-breakers. Application of MRP (pH 9, 24h heating) to Kamaboko-type sardine products (boiled or deep-fried) was also performed. MRP were mixed in sardine minced meats at the levels of 0-5%. and the products were stored at 4°C. It was found that MRP effectively inhibited autoxidation of sardine products during storage.

Climate change and northern fish populations

Abstract: This title provides a summary of 57 studies and six poster sessions related to evidence of climate change, and its effects on freshwater and marine aquatic environments, and on the dynamics of fish populations and fisheries. Numerous examples of the relationships between fish abundance trends and the environment are included. Most investigations are from the North Pacific Ocean, but studies done in the North Atlantic Ocean, the Bering Sea, the Yellow Sea, and selected freshwater lakes are also included. The effect of climate change on cod, pollock, salmon, herring, Dungeness crab, Japanese sardine, and Californian anchovy (among others) is discussed.

World-wide fluctuations of sardine and anchovy stocks: the regime problem

Abstract: Summed differences between the highest and lowest catches of two clupeoid taxa, sardines Sardinops spp. and Sardina pilchardus and anchovies Engraulis spp., in five regions where they co-occur are in excess of 29 million tons. Both taxa show large expansions and contractions of range with changes in abundance. Populations of sardines also shift alongshore, possibly in response to climate change. At time-scales of several decades, fluctuations in catches of sardines and anchovies are seemingly dominated by long-term environmental variations which cause large and prolonged changes in abundance and give rise to "regimes" of sardine or anchovy. These long-term fluctuations are probably associated with persistent environmental changes of oceanic to global scale, there being coherence of trends in various sardine stocks on an oceanic scale and similarities between these changes and global, hemispheric and oceanic indices of the environment.