Protaetia (Eupotosia) affinis (Andersch, 1797) y Protaetia (Eupotosia) mirifica (Mulsant, 1842) en el sudoeste de la provincia de Salamanca (Coleoptera: Scarabaeoidea: Cetoniidae, Cetoniini)

Esta investigación fue financiada en parte por el Ministerio de Ciencia e Innovación (CGL2011-23658), Ministerio de Economía y Competitividad (CGL2012-31669) y Generalitat Valenciana (proyectos PROMETEO/2013/03412 y ACOMP/2014/140). A. R. H. agradece la beca predoctoral del programa Santiago Grisolía de la Generalitat Valenciana (GRISOLIA/2010/080).

Omnidemptus affinis gen et sp. nov., teleomorph of Mycoleptodiscus affinis sp. nov

Omnidemptus is described as a new monotypic genus of ascomycetes and O. affinis isolated from leaves of Panici effusi var. effusi in Queensland, Australia, is shown to have as its anamorph a new species of the hyphomycete genus Mycoleptodiscus, M. affinis.

Population dynamics and exploitation of Metapenaeus affinis in Kuwaiti waters

Length-frequency data of Metapenaeus affinis collected from the trawl catches of R/V Bahith in Kuwaiti waters from 1985 to 1989 were combined with estimates of monthly total catch by the commercial and small-scale fleets operating in Kuwait, and analyzed using the Compleat ELEFAN software package. A major recruitment pulse of M. affinis occurs in spring and a minor one in autumn. Optimum relative yield per recruit (Y'/R) is obtained with the length-at-first capture (L sub(c)) of 24.4 cm CL for females and < 17.6 m CL for males. Virtual population analysis results indicated that the biomasses have decreased during the last three-year period for which data were available.

Biology of the exploited stock of mackerel tuna E. affinis (Cantor) off the south-west region of Ceylon

According to the statistical data published annually in the Administration Report of the Director of Fisheries, the bloodfish production in 1967-68 showed about 100% increase over a period of five years and the production figures for none of the other groups of fishes have exhibited a parallel to this. Furthermore, the bloodfish group ranks first in the order of production, having displaced the herring and sardine group which had been in the lead for over a decade. This indicates that increasing attention was paid on the production of this group of fishes, in the coastal waters of Sri Lanka.

Red and white meat of tuna (Euthynnus affinis): their biochemical role and nutritional quality

The biochemical and nutrient compositions of red and white meat of tuna are reported. Based on the data the biochemical role and nutritional quality of red and white meat are discussed. The results show that red meat is adapted for slow and continuous activity and white meat for quick but occasional activity. In spite of comparatively low lysine content the red meat is adjudged more nutritious than white meat.

Improving the acceptability of canned mackerel tuna (Euthynnus affinis)

Methods for improving the colour and flavour of canned mackerel tuna (Euthynnus affinis) and modifications in the canning process are reported.

Succession of bacterial genera during iced storage of three species of tropical prawns, Penaeus indicus, Matapenaeus dobsoni and M. affinis

The native bacterial flora of ocean fresh tropical prawns, Penaeus indicus, Metapenaeus dobsoni and M. affinis was more or less similar, mainly consisting of Pseudomonas, Acinetobacter, Moraxella and Arthrobacter. A definite succession of bacterial genera during iced storage was observed in these prawns. As the day of ice storage increased, the proportion of Acinetobacter and Moraxella also increased considerably and constituted 70-78% of the flora at the time of spoilage. Spoilage by Pseudomonas was very not significant in prawns under iced storage.

近亲尖额溞Alona affinis(Leydig,1860)的若干生物学特征

本文测量计数了采自贵州省江口县凯土河边的154个近亲尖额溞的体长和怀卵量,并探讨了这个种群的一些生物学性状。根据形态特征,确定本种为指名模式亚种。

“Effect of spice oleoresins in microbial decontamination and their potential application in quality stabilization of Tuna (Euthynnus affinis) during storage”

Unprocessed seafood harbor high number of bacteria, hence are more prone to spoilage. In this circumstance, the use of spice in fish for reduction of microorganism can play an important role in seafood processing. Many essential oils from herbs and spices are used widely in the food, health and personal care industries and are classified as GRAS (Generally regarded as safe) substances or are permitted food additives. A large number of these compounds have been the subject of extensive toxicological scrutiny. However, their principal function is to impart desirable flavours and aromas and not necessarily to act as antimicrobial agents. Given the high flavour and aroma impact to plant essential oils, the future for using these compound as food preservatives lies in the careful selection and evaluation of their efficacy at low concentrations but in combination with other chemical preservatives or preservation processes. For this reason they are worth of study alone or in combination with processing methods in order to establish if they could extend the shelf-life of foods. In this study, the effect of the spices, clove, turmeric, cardamom, oregano, rosemary and garlic in controlling the spoilage and pathogenic bacteria is investigated. Their effect on biogenic amine formation in tuna especially, histamine, as a result of bacterial control is also studied in detail. The contribution of spice oleoresin in the sensory and textural parameters is investigated using textural profile analysis and sensory panel. Finally, the potential of spices in quality stabilization and in increasing the shelf–life of tuna during frozen storage is analysed

Production and quality assessment of a smoked tuna (Euthynnus affinis) product

The sensory, instrumental, and chemical profile of a smoked tuna product comparable and competitive to smoked turkey and pork was studied, based on four experimental factors. Despite their different brining times, all brined, sliced portions of tuna were assessed by panelists as quite acceptable products in terms of firmness, juiciness, color, and saltiness. Protein denaturation seemed to be affected by the brining time. Lipid oxidation seemed quite extensive; the ratio of C22:6n-3/C16:0 was decreased at 15% and 20%. Histamine content was between 3.7 mg/ 100 g and 7.5 mg/100 g. After 3 mo in refrigeration, the aerobic bacteria was 19.10^5 to 250.10^6 in contrast to the unprocessed samples at 28.10^5.