Fat content of Peruvian anchovy (Engraulis ringens), after "El Niño" phenomenon (1998-1999)

Journal of Food Composition and Analysis

Volumn 15, Issue 6, 2002, Pages 627-631

  Ayala Galdo, Maria Estela ^a   Albrecht Ruiz, Miguel ^a   Maldonado, Alberto Salas ^a   Minga, Jesús Paredes ^a  

^a Direccon de Investigacion del Inst   (Peru)

Author keywords

Anchovy; Fat; Pelagic species; El Ni o phenomenon

Indexed keywords

FAT; FISH PROTEIN;

ANCHOVY; ANIMAL TISSUE; ARTICLE; ASH; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION ANALYSIS; DISASTER; EL NINO; FAT CONTENT; FISHERY MANAGEMENT; FOOD PROCESSING; LIPID ANALYSIS; LIPID COMPOSITION; MOISTURE; NONHUMAN; PROTEIN CONTENT; SPAWNING;

ANCHOA; ENGRAULIS RINGENS;

EID: 0036882703     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2002.1059     Document Type: Article

References (11)

1. AOAC. (1990). Fish and marine products (T. Hollingsworth and M. M. Wekell, Chapter Eds.) In Official Methods of Analysis of the Association of Official Analytical Chemists (Kenneth Helrich, Ed), 15th Edn, p. 864. Association of Official Analytical Chemists, Inc. Arlington, Virginia, U.S.A.
2. Chirichigno, N. F. and Nauen, C. E. (Comps.) (1982). Refered: Catalogo de Especies Marinas de Interés Economico Actual o Potencial para America Latina II - Pacifico Centro y Sur Oriental. FAO/PNUD, SIC/82/2, Rome.
3. ITP-MARPE. Instituto Tecnológico Pesquero del Perú-Instituo del Mar del Peru (1996). Compendio Biológico de las Principales Especies Hidrobiológicas Comerciales del Perú.
4. INE. Instituto Nacional de Estadística. (2001). Compendio Estadístico Econócomico Financiero 2000. Perú. Ed. Gráfica Monterrico S.A.
5. FAO. (1986). Food analysis: general techniques, additives, contaminants, and composition. Food and Nutrition Papers 14/7. Manuals of Food Quality Control, Vol. 7, p. 205. Prepared by FAO with the support of the Swedish International Development Authority (SIDA). Food and Agriculture Organization of the United Nations, Rome.
6. FAO. (1998). Chapter 4; Quality and quality changes in fresh fish. (Huss, H. H., Ed.), FAO Fisheries Technical Paper 348. Technological Laboratory, Ministry of Agriculture and Fisheries, Government of Denmark.
7. Lam, R. (1968). Estudio sobre la variación del contenido de Grasa en la anchoveta Peruana (Engraulis ringens J.). Informe No. 24. Instituto del Mar del Perú (IMARPE), Callao, Perú.
8. McPhaden, M. J. (1993). TOGA-TAO and the 1991-93 El Niño-Southern Oscillation Event. Oceanography, 6, 36-44.
9. IMARPE. (1996). Peruvian fisheries: "Peru's contribution to the utilization of underexploited and potential fishery resources". Proceedings of the PECC Fisheries Task Force Symposium, November 1996. Wellington, New Zealand.
10. Tsukayama, I. (1989). Dynamics of the fat content of Peruvian anchovy (Engraulis ringens). In The Peruvian Upwelling Ecosystem: Dynamics and Interactions. ICLARM Conference Proceedings (D. Pauly, P. Muck, J. Mendo and I. Tsukayama, Eds.) Vol. 18, 438 p, pp. 125-131. Instituto del Mar del Perú (IMARPE), Callao, Perú; Deutsche Gesellschaft für Technische Zusammenarbeit (GTZ) GmbH, Eschborn, Federal Republic of Germany and International Center for Living Aquatic Resources Management (ICLARM), Manila, Philippines.
11. Vicetti, S. R. (1988). Country Report on Marine Food Processing and its Problems in Peru. Group Training Course in Marine Food Processing and Technology, ITP.