Data/hora: 01/06/2024 18:06:13

Provedor de dados: | 20
País: | Belgium

Título:

Composición química y perfil de ácidos grasos de la anchoíta bonaerense en función del tamaño de los ejemplares y la zona de pesca

Chemical composition and fatty acids profile of Argentine anchovy northern population according to fish size and fishing area

Autores: | Massa, A.E.; Fernández Compás, A.S.; Pennisi Farell, S.C.; Manca, E.A.
Data: | 2014-06-11
Ano: | 2013
Palavras-chave: | Fishing grounds; Stocks; Chemical composition; Fatty acids; Size.
Resumo: | The aim of this study was to determine the chemical composition and fatty acids profile present in Argentine anchovy (Engraulis anchoita) northern population as a function of fish size and fishing area (SW Atlantic Ocean, Argentine Sea). Samples were collected during the northern stock assessment cruise of the Instituto Nacional de Investigación y Desarrollo Pesquero (INIDEP) carried out on board of  FRV Capitán Oca Balda in Spring 2008 (OB-02/2008). The fishing trawls were performed between 34º 35' S and 40º 19' S. The area was divided in two zones: the northern, between 34º S-38º S, strongly influenced by the mixohaline waters of the Río de la Plata River estuary and the southern, between 38º S-41º S, that included the El Rincón coastal area. In each trawl specimens were classified per 1 cm size class (10-18 cm total length). Results show that, depending on the fishing area and specimens size, variation in the lipid content and fatty acids profile is found. Said variation could be associated to the physiologic condition of specimens and the biotic and abiotic factors present in the fishing areas studied. Technologically, the results obtained are essential when studying the manufacture of new commercial products derived from that underexploited species as a valid alternative for the future development of the regional fisheries industry.
Tipo: | Journal Contribution
Idioma: | Espanhol

Identificador:

Revista de Investigación y Desarrollo Pesquero, 23, p. 161-174

0325-6375

http://hdl.handle.net/1834/5499

Fonte: | http://creativecommons.org/licenses/by-nc/3.0/