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Journal articles on the topic 'Threadfin bream'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

TOYOHARA, HARUHIKO, MASATO KINOSHITA, and YUTAKA SHIMIZU. "Proteolytic Degradation of Threadfin-Bream Meat Gel." Journal of Food Science 55, no. 1 (January 1990): 259–60. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06068.x.

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2

Anh, Tran Nhat, and Tran Van Cuong. "Threadfin bream (Nemipteridae) resources in the sea of Vietnam based on the bottom trawl surveys." Tạp chí Khoa học và Công nghệ biển 19, no. 4 (March 27, 2020): 579–88. http://dx.doi.org/10.15625/1859-3097/19/4/14924.

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The threadfin bream (Nemipteridae) resources in the sea of Vietnam were analysed using the results of bottom trawl surveys conducted by the assessment of living marine resources project in Vietnam (ALMRV) in period 2000–2005 and comprehensive investigation of marine fisheries resources project in Vietnam sea during 2012–2013. Results showed that a total of 23 species belonging to 4 genera of Nemipterus, Parascolopsis, Pentapodus and Scolopsis were recorded. The Southeast region has the highest number of species encountered with 26 species, and the lowest number in Central waters with 16 species. The highest number of species was encountered at 50–100 m depth range with 25 species and the lowest number at the depth of less than 20 m with 9 species. Catch of threadfin bream comprised more than 1% of total catch of surveys. In threadfin bream family, genus Nemipterus was the most abundant, the catch of this genus contributed from 75.1% to 88.4% of the family catch. The catch per unit effort decreased from Northern region to Southern region, while the catch in the Northeast monsoon was higher than in the Southwest monsoon. The biomass of threadfin bream in Vietnamese water was estimated to be 7,534 to 12,229 tons depending on the monsoon patterns.

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3

Patricio, Doreen grace p. "Development Of Spring Roll Using Wrapper With Threadfin Bream (Nemipterus Japonicus) Flakes." Psychology and Education Journal 58, no. 2 (February 20, 2021): 6374–82. http://dx.doi.org/10.17762/pae.v58i2.3163.

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This study aimed to determine the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes and if there were significant differences in the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes using three different proportions of ingredients per treatment in terms of aroma, color, flavor, texture and general acceptability. The present investigation employed experimental design to establish the level of acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus Japonicus) Flakes. There are three treatments subjected for evaluation using a Researcher made Survey questionnaire. These were Treatments A, B, and C. There were fifteen (15) trained panels composed of faculty of NIPSC Ajuy Campus that were purposely selected to evaluate the product. The data gathered were analyzed using the mean, standard deviation and the Friedman’s Test (Freidman’s ANOVA). The criterion for rejection and acceptance of hypothesis was set at 0.05 level of significance. The study was conducted at NIPSC-Ajuy Campus, during the 2nd Semester of School Year 2020-2021. The findings were based on the data and the results of the analysis obtained were as follows: Treatment B with 150 grams of threadfin bream flakes was found to be “extremely acceptable” and comparable with the commercial spring roll wrappers (Treatment A) in terms of aroma, color, taste, texture, and general acceptability. No significant differences was found out in the acceptability of the Development of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes in terms of aroma, color, taste, texture, and general acceptability. Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes has suggested retail price of P2.65 which is more than 100 % higher compared to the commercial spring roll wrapper with selling price of P1.00 per piece. Finally, it was recommended that continuous research and development shall be pursued in case commercialization of Spring roll using Wrapper with Threadfin Bream (Nemipterus japonicus) Flakes is considered especially in the cost aspects. A feasibility study shall be conducted first before commercialization is pursued. Other pelagic fishes shall also be ventured and tested to fortify spring roll wrapper. Although results positive results in terms of acceptability, researcher shall look into possible ways to lower the cost of the product to ensure profitability. The Municipality of Ajuy along with the academic community and research authorities to take action on making researches that shall promote the utilization of pelagic fishes in the town. This actions shall enable the economic development of the town that can help resolve poverty and shortage of food in the Municipality of Ajuy. The said activities shall also promote entrepreneurial spirit especially the small and local businesses in the community

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4

Yongsawatdigul, J., and J. W. Park. "Thermal denaturation and aggregation of threadfin bream actomyosin." Food Chemistry 83, no. 3 (November 2003): 409–16. http://dx.doi.org/10.1016/s0308-8146(03)00105-5.

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5

HUDA, N., A. ABDULLAH, and A. S. BABJI. "NUTRITIONAL QUALITY OF SURIMI POWDER FROM THREADFIN BREAM." Journal of Muscle Foods 11, no. 2 (July 2000): 99–109. http://dx.doi.org/10.1111/j.1745-4573.2000.tb00418.x.

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6

Normah, I., B. Jamilah, N. Saari, and Yaakob B. Che Man. "Sensory Characteristics of Threadfin Bream (Nemipterus japonicus) Hydrolysate." Journal of Aquatic Food Product Technology 14, no. 3 (October 13, 2005): 45–59. http://dx.doi.org/10.1300/j030v14n03_04.

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7

Pranoto, Yudi, Mawaddah Istigani, Umar Santoso, Lily Arsanti Lestari, Yuny Erwanto, and Abdul Rohman. "Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins." KnE Life Sciences 3, no. 3 (January 1, 2016): 92. http://dx.doi.org/10.18502/kls.v3i3.381.

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<p>Gelatin has been extracted from fivelined threadfin bream fish using 0.05 M acetic acid. Extraction process was carried out at varying temperature of 60, 80 and 95oC for 3 h. Result indicated that extraction at 80oC showed the highest gel strength (187 Bloom) with viscosity of 12 cP. In fact, it produced the lowest yield (30.45%) with melting point of 31.67oC. Higher gelatin yield was shown by extraction at 95oC (38%) and the higher melting point was shown by extraction at 60oC and 95oC (around 34oC). Amino acids composition of the selected gelatin was similar to that of bovine gelatin. At concentration of 1-3% (w/v), emulsion stability index (ESI) of fish gelatin was lower than bovine gelatin. Emulsion activity index (EAI) was dependent on the gelatin concentration, at level of 1% and 2%, EAI of fish gelatin was considerably higher than bovine gelatin. At gelatin 3%, EAI of fish gelatin and bovine gelatin was similar. It suggests that the gelatin from fivelined threadfin bream skin has comparable physicochemical properties against bovine gelatin.</p><p><strong>Keywords</strong>: Fivelined threadfin bream, gelatin, physicochemical properties. </p>

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8

Yongsawatdigul, J., A. Worratao, and J. W. Park. "Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation." Journal of Food Science 67, no. 9 (November 2002): 3258–63. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09575.x.

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9

Krasaechol, N., R. Sanguandeekul, K. Duangmal, and Richard K. Owusu-Apenten. "Structure and functional properties of modified threadfin bream sarcoplasmic protein." Food Chemistry 107, no. 1 (March 2008): 1–10. http://dx.doi.org/10.1016/j.foodchem.2007.03.075.

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10

Normah, I., B. Jamilah, N. Saari, and Yaakob B. Che Man. "Chemical and taste characteristics of threadfin bream(Nemipterus japonicus) hydrolysate." Journal of the Science of Food and Agriculture 84, no. 11 (July 29, 2004): 1290–98. http://dx.doi.org/10.1002/jsfa.1743.

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11

N, Pudyastuti Anggit, Darmanto YS, and Fronthea Swastawati. "Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (July 19, 2011): 13–22. http://dx.doi.org/10.14710/ijfst.6.2.13-22.

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Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result indicated that different kind of flour treatment gave very significant different (P<0.01) on gel strength and gave significant different (P<0.05) on value of hedonic with specificate on texture , but were not significant different on ( P>0.05) on appearance , odour , taste , and colour. The result support parameter to test bite of 7.94 for treatment tapioca flour; 7.98 for treatment sago flour; and 7.40 for treatment arrowroot flour. Folding test result of 4.30 for tapioca flour; 4.26 for sago flour ; and 3.66 for arrowroot flour. The moisture content of 40.40% for tapioca flour ; 41.91% for sago flour; and 40.89% for arrowroot flour. Protein content of 21.53% for tapioca flour ; 21.17% for sago flour; and 21.57% for arrowroot flour. Fat content of 7.97% for tapioca flour ; 7.49% for sago flour; and 7.43% for arrowroot flour. The ash content of 2.69% for tapioca flour; 2.66% for sago flour ; and 2.36% for arrowroot flour. Carbohidrate content of 27.93% for tapioca flour ; 27.10% for sago flour; and 27.27% for arrowroot flour. Satsuma age processed using sago flour to was most prever based on hedonic scale and has high gel strength. Key word : Satsuma Age, Tapioca Flour, Sago Flour, Arrowroot Flour, Gel Strength, Hedonic

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12

Kong, X. L., Z. Z. Chen, L. Lin, C. H. Li, S. N. Xu, and Y. Liu. "Polymorphic microsatellite loci isolated from the yellowbelly threadfin bream, Nemipterus bathybius." Genetics and Molecular Research 13, no. 3 (2014): 5254–57. http://dx.doi.org/10.4238/2014.july.24.3.

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13

Wiriyaphan, Chompoonuch, Benjamart Chitsomboon, and Jirawat Yongsawadigul. "Antioxidant activity of protein hydrolysates derived from threadfin bream surimi byproducts." Food Chemistry 132, no. 1 (May 2012): 104–11. http://dx.doi.org/10.1016/j.foodchem.2011.10.040.

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14

Piyadhammaviboon, Penprabha, and Jirawat Yongsawatdigul. "Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream." LWT - Food Science and Technology 42, no. 1 (January 2009): 37–43. http://dx.doi.org/10.1016/j.lwt.2008.06.011.

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15

Kinoshita, Masato, Haruhiko Toyohara, Yutaka Shimizu, and Morihiko Sakaguchi. "Modori-inducing Proteinase Active at 50.DEG.C. in Threadfin Bream Muscle." NIPPON SUISAN GAKKAISHI 58, no. 4 (1992): 715–20. http://dx.doi.org/10.2331/suisan.58.715.

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16

Kalhoro, Muhsan Ali, Qun Liu, Khadim Hussain Memon, Mohammad Saleem Chang, and Kui Zhang. "Population dynamics of Japanese threadfin bream Nemipterus japonicus from Pakistani waters." Acta Oceanologica Sinica 33, no. 10 (October 2014): 49–57. http://dx.doi.org/10.1007/s13131-014-0401-1.

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17

Irnawati, R., D. Surilayani, and Mustahal. "Bioeconomic Model of Threadfin Bream Fish Resources in Banten Bay Waters." IOP Conference Series: Earth and Environmental Science 750, no. 1 (May 1, 2021): 012058. http://dx.doi.org/10.1088/1755-1315/750/1/012058.

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18

Supmee, Verakiat, Apirak Songrak, Juthamas Suppapan, and Pradit Sangthong. "Population Genetic Structure of Ornate Threadfin Bream (Nemipterus hexodon) in Thailand." Tropical Life Sciences Research 32, no. 1 (March 31, 2021): 61–80. http://dx.doi.org/10.21315/tlsr2021.32.1.4.

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Ornate threadfin bream (Nemipterus hexodon) is an economically important fishery species in Southeast Asia. In Thailand, N. hexodon decreased dramatically due to overexploitation for commercial purposes. To construct an effective sustainable management plan, genetic information is necessary. Thus, in our study, the population genetic structure and demographic history of N. hexodon were investigated using 419 bp of the mitochondrial DNA sequence in cytochrome oxidase subunit I gene (mtDNA COI). A total of 142 samples was collected from nine localities in the Gulf of Thailand (Chonburi, Samut Songkhram, Surat Thani, Nakhon Si Thammarat, Songkhla), and the Andaman Sea (Satun, Trang, Krabi, Phang Nga). Fourteen polymorphic sites defined 18 haplotypes, revealing a high haplotype diversity and low nucleotide diversity among nine localities. The Analysis of molecular variance (AMOVA) analysis, pairwise FST, and minimum spanning network result revealed that the genetic structure of N. hexodon was separated into two populations: the Gulf of Thailand and the Andaman Sea population. The genetic structure of N. hexodon can be explained by a disruption of gene flow from the geographic barrier and the Pleistocene isolation of the marine basin hypothesis. Neutrality tests, Bayesian skyline analysis, mismatch distribution, and the estimated values of population growth suggested that N. hexodon had experienced a population expansion. The genetic information would certainly help us gain insight into the population genetic structure of N. hexodon living on the coast of Thailand.

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19

Wu, Renxie, Sufang Niu, Chuanxin Qin, and Jing Liu. "Complete mitochondrial genome of the yellowbelly threadfin bream, Nemipterus bathybius (Perciformes, Nemipteridae)." Mitochondrial DNA Part A 27, no. 6 (November 5, 2015): 4624–26. http://dx.doi.org/10.3109/19401736.2015.1101587.

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20

Huda, N., R. Abdullah, P. Santana, and T. A. Yang. "Effects of Different Dryoprotectants on Functional Properties of Threadfin Bream Surimi Powder." Journal of Fisheries and Aquatic Science 7, no. 3 (April 15, 2012): 215–23. http://dx.doi.org/10.3923/jfas.2012.215.223.

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21

Jiang, S. T., J. F. Hsieh, M. L. Ho, and Y. C. Chung. "Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack Surimi." Journal of Food Science 65, no. 4 (May 2000): 694–99. http://dx.doi.org/10.1111/j.1365-2621.2000.tb16074.x.

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22

Yongswawatdigul, J., and J. W. Park. "Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice." Journal of Food Science 67, no. 3 (April 2002): 985–90. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09440.x.

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23

Piyadhammaviboon, Penprapha, and Jirawat Yongsawatdigul. "Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipteru s spp.)." Journal of the Science of Food and Agriculture 90, no. 2 (November 18, 2009): 291–98. http://dx.doi.org/10.1002/jsfa.3814.

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24

Toyohara, Haruhiko, and Yutaka Shimizu. "Relation between themodoriPhenomenon and Myosin Heavy Chain Breakdown in Threadfin-bream Gel." Agricultural and Biological Chemistry 52, no. 1 (January 1988): 255–57. http://dx.doi.org/10.1080/00021369.1988.10868635.

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25

HEMUNG, BUNG-ORN, and JIRAWAT YONGSAWATDIGUL. "PARTIAL PURIFICATION AND CHARACTERIZATION OF TRANSGLUTAMINASE FROM THREADFIN BREAM (NEMIPTERUS SP.) LIVER." Journal of Food Biochemistry 32, no. 2 (April 2008): 182–200. http://dx.doi.org/10.1111/j.1745-4514.2008.00154.x.

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26

Tang, Ling, and Jirawat Yongsawatdigul. "High‐intensity ultrasound improves threadfin bream surimi gelation at low NaCl contents." Journal of Food Science 86, no. 3 (February 15, 2021): 842–51. http://dx.doi.org/10.1111/1750-3841.15637.

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27

Utami, E., E. Safitriyani, and Leo Gatra Persada. "The fecundity of fork-tailed threadfin bream (Nemipterus furcosus) in Bangka, Bangka Belitung." IOP Conference Series: Earth and Environmental Science 137 (April 2018): 012021. http://dx.doi.org/10.1088/1755-1315/137/1/012021.

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28

Li, Yinglei, Jianhua Chen, Binlun Yan, and Xueping Meng. "The complete mitochondrial genome of the Japanese threadfin bream,Nemipterus japonicus(Teleostei, Nemipteridae)." Mitochondrial DNA 27, no. 1 (March 24, 2014): 429–30. http://dx.doi.org/10.3109/19401736.2014.898290.

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29

P.S., Suresh Kumar, and S. A. Mohite. "Study of Relationships Between the Morphometric Characters of the Threadfin Bream, Nemipterus japonicas." Biosciences Biotechnology Research Asia 8, no. 2 (December 30, 2011): 685–91. http://dx.doi.org/10.13005/bbra/920.

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30

Zhu, Zhiwei, Tyre C. Lanier, and Brian E. Farkas. "High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi." Journal of Food Engineering 146 (February 2015): 23–27. http://dx.doi.org/10.1016/j.jfoodeng.2014.08.021.

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31

Hemung, Bung-Orn, Soottawat Benjakul, and Jirawat Yongsawatdigul. "pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins." Food Hydrocolloids 30, no. 1 (January 2013): 315–22. http://dx.doi.org/10.1016/j.foodhyd.2012.05.023.

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32

Mohamed, Abdul-Razak M., and Abdullah N. Abood. "Current status of Iraqi artisanal marine fisheries in northwest of the Arabian Gulf of Iraq." Archives of Agriculture and Environmental Science 5, no. 4 (December 25, 2020): 457–64. http://dx.doi.org/10.26832/24566632.2020.050404.

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The study was conducted to analyze the fish landings from Iraqi artisanal marine fisheries, northwest Arabian Gulf from January 2017 to December 2019. The monthly data of fish landings were collected from the main landing site at Al-Fao port, south Iraq and were analyzed using descriptive statistics. A total of 35 taxa in 18 families were identified in the artisanal catches, in addition to two species of shrimps. The highest total landings were 11,944 t in 2018 and 11,305 t in 2019. The annual total landing of the marine fisheries increased by 270% during 2017-2019 as compared with the annual landing during 2008-2016. Threadfin bream contributed 14.1%, followed by river shad (11.1%) and mullets (11.1%), whereas shrimps formed 15.2% to the total catch. The overall values of biomass diversity of fish ranged from 1.82 in 2017 to 2.85 in 2018. There were 320 registered fishing boats motorized by 65 to 950 hp. Multi gears fishing were observed. The trends of the landings of all fish groups were increased substantially, except river shad, threadfin bream and shrimps. The study suggests some of the management measures must be put into place, especially for the river shad in the regions of their migration reproductive and the nursery.

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33

Prabakaran, T. Edwin, R. Jeyasingh Thompson, and V. Deepak Samuel. "A Study on the Morphometric and Meristic Characters of the Threadfin Bream (Nemipterus Japonicus, Bloch 1791) off Chennai Coast." Indian Journal of Applied Research 4, no. 1 (October 1, 2011): 521–24. http://dx.doi.org/10.15373/2249555x/jan2014/158.

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34

Tunya, Rattanachai, Chalobol Wongsawad, Pheravut Wongsawad, and Jong-Yil Chai. "Morphological and Molecular Characteristics of Anisakis typica Larvae in Two Species of Threadfin Bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand." Korean Journal of Parasitology 58, no. 1 (February 29, 2020): 15–25. http://dx.doi.org/10.3347/kjp.2020.58.1.15.

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The third stage larvae (L3) of <i>Anisakis typica</i> were detected in 2 species of threadfin bream, <i>Nemipterus hexodon</i> and <i>N. japonicus</i>, from the Gulf of Thailand, and were morphologically and molecularly characterized. Total 100 threadfin breams, 50 <i>Nemipterus hexodon</i> and 50 <i>N. japonicus</i>, were examined with naked eyes after the opening of abdominal cavity with scissors. Almost all infected larvae remained alive and active even the fish were transported for 1-2 days. Anisakid larvae were exclusively distributed in the body cavity and rarely in the liver. The prevalence of <i>A. typica</i> L3 were 68.0% and 60.0% in <i>N. hexodon</i> and <i>N. japonicus</i> and their infection intensities were 3.5 and 4.2 per fish infected each. Morphological and morphometric analysis were performed by viewing specimens under both a light microscope and a scanning electron microscope. Interestingly, the protruded mucron of <i>Anisakis typica</i> under SEM showed a distinct cylindrical shape that differed from the cone shape of <i>A. simplex</i>. The protruded mucron could be used to identify <i>A. typica</i> L3 larvae in the future. A comparison of the ITS1-5.8S-ITS2 rDNA nucleotide sequences of these species revealed high blast scores with <i>A. typica</i>. Conclusively, it was confirmed that <i>A. typica</i> L3 are prevalent in threadfin breams from the Gulf of Thailand, and their morphological and molecular characters are something different from those of other anisakid larvae, including A. simplex and <i>A. pegreffii</i>.

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35

Oktaviyani, Selvi, Mennofatria Boer, and Yonvitner Yonvitner. "ASPEKBIOLOGI IKANKURISI (Nemipterus japonicus) DI PERAIRANTELUKBANTEN." BAWAL Widya Riset Perikanan Tangkap 8, no. 1 (October 4, 2016): 21. http://dx.doi.org/10.15578/bawal.8.1.2016.21-28.

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<p>Ikan kurisi (<em>Nemipterus japonicus</em>) merupakan salah satu sumber daya ikan ekonomis penting di Perairan Teluk Banten dan banyak didaratkan di Pelabuhan Perikanan Nusantara (PPN) Karangantu, Banten. Intensitas penangkapan yang tinggi akan menyebabkan tangkap lebih (<em>overfishing</em>), sehingga mengancam kelestarian ikan kurisi. Penelitian ini bertujuan untuk mengetahui beberapa aspek biologi ikan kurisi di Perairan Teluk Banten, seperti struktur ukuran panjang, rasio kelamin, hubungan panjang berat, tingkat kematangan gonad, ukuran panjang rata-rata tertangkap (Lc) dan ukuran pertama kali matang gonad (Lm). Informasi yang diperoleh dapat menjadi bahan pertimbangan dalam kegiatan pengelolaan perikanan. Lokasi pengambilan contoh dilakukan di Pelabuhan Perikanan Nusantara (PPN) Karangantu, Banten dari bulan Mei hingga Agustus 2012. Hasil penelitian menunjukkan bahwa ukuran panjang total ikan kurisi<em> </em>berkisar antara 98 dan 211 mm. Perbandingan kelamin jantan dan betina dalam keadaan seimbang dan memiliki pola pertumbuhan allometrik negatif yang menunjukkan pertumbuhan panjang lebih cepat dibandingkan pertumbuhan beratnya. Lebih dari 50% ikan-ikan yang diamati baik jantan maupun betina selama bulan pengamatan belum matang gonad (<em>immature</em>). Ukuran pertama kali matang gonad adalah 196 mm sedangkan ukuran panjang rata-rata tertangkap adalah 146 mm. Banyaknya ikan yang tertangkap dalam ukuran kecil (kurang dari panjang pertama kali matang gonad) akan mengganggu kelestarian ikan kurisi.</p><p><em><br /></em></p><p><em>Japanese threadfin bream </em>(Nemipterus japonicus<span style="text-decoration: underline;">)</span><em> is one of the most important economical fish resources in the Gulf of Banten and many landed at Archipelago Fishing Port (PPN) of Karangantu. High intensity of fishing activity can cause an overfihing, and threat sustainability of japanese threadfin bream. The research was aimed to determine some biological aspects of japanese threadfin bream in the Gulf of Banten, such as structure of the length, sex ratio, length-weight relationship, gonad maturity stage, the average length of captured (Lc) and the length of first maturity (Lm). It is believed that the collected information can be taken into consideration in the fisheries management activities. The sample was collected at PPN Karangantu, Banten from May to August 2012. The result showed that the length of </em><em>this fish </em><em>ranged between 98 and 211 mm. Ratio of male and female is balance and have negative allometric growth pattern show that the length of growth is more faster than the weight of growth. More than 50% of fish sample both males and females were immature gonads. During observation, length of first maturity was 196 mm and the average length of captured was 146 mm. </em><em>Many fishes caught was smaller than Lm, It will interfere the sustainability of japanese threadfin bream.</em></p>

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36

Huda, N., O. H. Leng, and R. Nopianti. "Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage." Journal of Fisheries and Aquatic Science 6, no. 4 (June 15, 2011): 404–16. http://dx.doi.org/10.3923/jfas.2011.404.416.

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37

TOYOHARA, Haruhiko, and Yutaka SHIMIZU. "Relation between the modori phenomenon and myosin heavy chain breakdown in threadfin-bream gel." Agricultural and Biological Chemistry 52, no. 1 (1988): 255–57. http://dx.doi.org/10.1271/bbb1961.52.255.

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38

YEAN, YU SWEE. "The quality of surimi made from Threadfin bream stored on ice for different periods." International Journal of Food Science & Technology 28, no. 4 (July 1, 2007): 343–46. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01280.x.

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39

BENJAKUL, SOOTTAWAT, WONNOP VISESSANGUAN, and PAIBOON THUMMARATWASIK. "INHIBITION OF GEL WEAKENING OF THREADFIN BREAM SURIMI USING THAI LEGUME SEED PROTEINASE INHIBITORS." Journal of Food Biochemistry 24, no. 5 (October 2000): 363–80. http://dx.doi.org/10.1111/j.1745-4514.2000.tb00707.x.

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40

Wang, Lei, Daming Fan, Lulu Fu, Xidong Jiao, Jianlian Huang, Jianxin Zhao, Bowen Yan, et al. "Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase." Food Science and Technology International 24, no. 7 (June 17, 2018): 598–606. http://dx.doi.org/10.1177/1082013218779239.

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This study investigated the effect of glucose oxidase on the gel properties of threadfin bream surimi. The gel strength of surimi increased with the addition of 0.5‰ glucose oxidase after two-step heating. Based on the results of the chemical interactions, the hydrophobic interaction and disulfide bond of glucose oxidase-treated surimi samples increased compared with the control samples at the gelation temperature and gel modori temperature. The surface hydrophobicity of samples with glucose oxidase and glucose increased significantly ( p < 0.05) and total sulfhydryl groups decreased significantly ( p < 0.05). The analysis of Raman spectroscopy shows that the addition of glucose oxidase induced more α-helixes to turn into a more elongated random and flocculent structure. Glucose oxidase changes the secondary structure of the surimi protein, making more proteins depolarize and stretch and causing actomyosin to accumulate to each other, resulting in the formation of surimi gel.

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41

Liu, Jin-Yang, Asami Yoshida, Yi-Li Gao, Kazuya Shirota, Yasuhiko Shiina, Erika Noguchi, Koichi Kuwahara, and Kiyoshi Osatomi. "Purification and characterization of a sarcoplasmic serine proteinase from threadfin bream Nemipterus virgatus muscle." Food Chemistry 284 (June 2019): 198–204. http://dx.doi.org/10.1016/j.foodchem.2019.01.024.

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42

Wiriyaphan, Chompoonuch, Benjamart Chitsomboon, Sittiruk Roytrakul, and Jirawat Yongsawadigul. "Isolation and identification of antioxidative peptides from hydrolysate of threadfin bream surimi processing byproduct." Journal of Functional Foods 5, no. 4 (October 2013): 1654–64. http://dx.doi.org/10.1016/j.jff.2013.07.009.

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43

Zhai, Yun, Su-Fang Niu, Ren-Xie Wu, Ben-Ben Miao, Fang Liu, and Chun-Xiao Ou. "Complete mitochondrial genome and phylogenetic relationship of ornate threadfin bream, Nemipterus hexodon (Perciformes, Nemipteridae)." Mitochondrial DNA Part B 4, no. 2 (July 3, 2019): 2506–8. http://dx.doi.org/10.1080/23802359.2019.1640081.

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44

Singh, Avtar, Soottawat Benjakul, Thummanoon Prodpran, and Pornpot Nuthong. "Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel." Foods 10, no. 6 (May 24, 2021): 1181. http://dx.doi.org/10.3390/foods10061181.

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Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.

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RUSSELL, BARRY C., and GAVIN GOUWS. "A new species of Nemipterus (Pisces: Nemipteridae) from the Western Indian Ocean ." Zootaxa 4895, no. 4 (December 17, 2020): 573–80. http://dx.doi.org/10.11646/zootaxa.4895.4.7.

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A new species of threadfin bream, Nemipterus elaine, from the Western Indian Ocean is described. The new species is known so far only from off the coast of southern Mozambique, and appears most closely related morphologically and genetically to N. randalli Russell, 1986, but differs in having shorter pectoral and pelvic fins, and the upper caudal lobe produced to form a short, bright yellow filament (a long red trailing filament present in N. randalli). A key to the species of Nemipterus in the Western Indian Ocean is provided.

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Kerdgari, M., T. Valinassab, S. Jamili, M. R. Fatemi, and F. Kaymaram. "Reproductive Biology of the Japanese Threadfin Bream, Nemipteru japonicus, in the Northern of Persian Gulf." Journal of Fisheries and Aquatic Science 4, no. 3 (April 15, 2009): 143–49. http://dx.doi.org/10.3923/jfas.2009.143.149.

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CHAWLA, S. P., V. VENUGOPAL, and P. M. NAIR. "Gelation of Proteins from Washed Muscle of Threadfin Bream (Nemipterus japonicus) under Mild Acidic Conditions." Journal of Food Science 61, no. 2 (March 1996): 362–67. http://dx.doi.org/10.1111/j.1365-2621.1996.tb14194.x.

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PUENTES GRANADA, Vladimir, Yasuji MASUDA, and Tatsuro MATSUOKA. "Age and growth of the yellowbelly threadfin bream Nemipterus bathybius in Kagoshima Bay, southern Japan." Fisheries Science 70, no. 3 (June 2004): 497–506. http://dx.doi.org/10.1111/j.1444-2906.2004.00831.x.

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Zhou, Aimei, Liying Lin, Yan Liang, Soottawat Benjakul, Xiaoling Shi, and Xin Liu. "Physicochemical properties of natural actomyosin from threadfin bream (Nemipterus spp.) induced by high hydrostatic pressure." Food Chemistry 156 (August 2014): 402–7. http://dx.doi.org/10.1016/j.foodchem.2014.02.013.

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VENUGOPAL, V., S. P. CHAWLA, and P. M. NAIR. "SPRAY DRIED PROTEIN POWDER FROM THREADFIN BREAM: PREPARATION, PROPERTIES AND COMPARISON WITH FPC TYPE-B." Journal of Muscle Foods 7, no. 1 (March 1996): 55–71. http://dx.doi.org/10.1111/j.1745-4573.1996.tb00587.x.

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