In situ side-aspect target strength of Japanese anchovy (Engraulis japonicus) in northwestern Pacific Ocean

Lee, Hyung-Been; Kang, Di

doi:10.3796/ksft.2010.46.3.248

Cited by 7 publications

(1 citation statement)

References 9 publications

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“…Since 1980s, the microorganisms involved in the fermentation of traditional fermented fish products have been investigated (Guan et al., 2011; Lee & Choe, 1974). Table 2 shows the dominant microorganisms in the fermented fish products prepared in different regions worldwide and their roles during fish fermentation.…”

Section: Microbiome Of Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non‐enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health‐promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial‐enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi‐omics technologies, biotechnology‐based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.

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Section: Microbiome Of Traditional Fermented Fish Productsmentioning

confidence: 99%

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Wang

Chen

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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Exploratory Study for Acoustical Species Identification of Anchovies in the South Sea of South Korea

et al. 2016

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Estimating individual fish school biomass using digital omnidirectional sonars, applied to mackerel and herring

Peña

Macaulay

Ona

et al. 2021

ICES Journal of Marine Science

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Economic profitability and responsible fisheries are objectives of fishermen and fisheries managers. In purse seine fisheries, an accurate biomass estimate of the targeted school is crucial to accomplish this. For this study, omnidirectional fisheries sonar was used to estimate individual school biomass of Norwegian spring spawning herring (Clupea harengus) and Atlantic mackerel (Scomber scombrus). A sonar sampling design based on professional skipper’s experience provided detailed information on school dimensions and acoustic backscattering. Using calibrated digital sonar data, school volume and fish densities were obtained, and school biomass computed. A positive linear relation was found between the estimated sonar school biomass and purse seine catches for both species (r2 = 0.92; residual standard error, RSE = 4.7 t). Large variability in volume backscattering coefficient and uncertainty in side-aspect target strength (TS) are the main sources of discrepancy between the estimates and the catch. Using a 4 dB (39%) weaker mean TS for mean side-aspect TS than the normal mean dorsal aspect TS was needed for optimizing the 1:1 relationship between sonar biomass estimate and catch. Accurate estimation of single school biomass can reduce the catch of unexpectedly large schools, leading to improvements in economic efficiency and reduced release of dead or dying fish.

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In situ side-aspect target strength of Japanese anchovy (Engraulis japonicus) in northwestern Pacific Ocean

Cited by 7 publications

References 9 publications

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers

Exploratory Study for Acoustical Species Identification of Anchovies in the South Sea of South Korea

Estimating individual fish school biomass using digital omnidirectional sonars, applied to mackerel and herring

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