Mesh size selectivity of surface and mid-water gillnet for catching freshwater sardines “Sardinella tawilis” (Herre, 1927) in Taal Lake, Philippines

Alba, Elmer B; Rubia, Marnelli C; Pérez, M.J.

doi:10.31398/tpjf/25.2.2017a0003

Cited by 4 publications

(4 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, the prominent features are slightly grayish' color anchovy flesh and have a hint of red (Figure 5). These characteristics are similar to the preliminary research reported by several researchers (Ishimori et al 2015;Alba et al 2016;Bray, 2019;Navarathne et al 2019;Lee et al 2020;Pham et al 2020).…”

Section: Comparison Of Phylogeny 19 Species Of Different Families And...supporting

confidence: 91%

“…The study aimed to identify anchovy samples genetically and evaluate their phylogenetic relationship using the CO1 genetics markers. We have collected the fish samples by utilizing a piece of special fishing gear (Stationary lift net) with a small (16 mm) mesh size, under that recommended by Alba et al (2016). The best net mesh size is 16 mm for sustainable fishing of relatively adult-sized anchovies and white sardine resources.…”

Section: Comparison Of Phylogeny 19 Species Of Different Families And...mentioning

confidence: 99%

See 1 more Smart Citation

Molecular phylogeny of anchovy (Clupeiformes: Clupeidae) from southern waters of Lombok using mitochondrial DNA CO1 gene sequences

2022

View full text Add to dashboard Cite

Abstract. Mahrus H, Idrus AA, Zulkifli L. 2022. Molecular phylogeny of anchovy (Clupeiformes: Clupeidae) from southern waters of Lombok using mitochondrial DNA CO1 gene sequences. Biodiversitas 23: 2433-2443. This study aimed to identify anchovy samples genetically and evaluate their phylogenetic relationship to anchovies using the CO1 genetics markers. Fragment amplification of COI gene anchovy used a pair of COI commercially available primer with a length amplicon of about 693 base pairs (bp), coding for 231 amino acids successfully. The reconstruction of the phylogenetic tree with the neighbor-joining (NJ) method using Kimura 2 Parameters (K2P) by employing a bootstrap of 1000 replications. The genetic distance analysis between 19 fishes species in different families and 13 species in the genera Spartelloides acceded from NCBI indicated the closest distance between anchovy samples from the southern waters of Lombok and Spratelloides delicatulus from Australia is 0.02. The comparisons results of homology with the NCBI and the BOLD database show the anchovy sample has similarities to the CO1 sequences of S. delicatulus with a similar of 99%. The results of the phylogenetic tree analysis showed that the anchovy samples from the southern waters of Lombok were in the same clade as S. delicatulus from Australia. The study concluded a fish sample of anchovy from the southerly waters of Lombok was a closed related species to S. delicatulus.

show abstract

Section: Comparison Of Phylogeny 19 Species Of Different Families And...supporting

confidence: 91%

Section: Comparison Of Phylogeny 19 Species Of Different Families And...mentioning

confidence: 99%

Molecular phylogeny of anchovy (Clupeiformes: Clupeidae) from southern waters of Lombok using mitochondrial DNA CO1 gene sequences

2022

View full text Add to dashboard Cite

show abstract

“…Several aquatic resources are found in the Philippines that can provide food for human consumption and provide livelihoods. Since the Philippines is dominated by anchovies, in which netting is the principal method of catching these fish (Siriraksophon et al, 2012;Alba et al, 2016). Therefore, there is a great potential for developing fisheries products in the Philippines as a source of livelihood.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

DAGODOG,

ABDULGANİ,

AKRİM

et al. 2023

European Food Science and Engineering

View full text Add to dashboard Cite

Ginamos is a salty brine product made from small fishes, crustaceans, and other seafood. Due to the continuing search for new products, there is considerable potential for the production and marketing of Ginamos. The purpose of this study was to reintroduce the spicy salted fish Ginamos made from anchovies (Stelephorus spp.) as a commercial product. Two formulations were prepared: F1 (one part of salt and five parts of fish) and F2 (one part of salt and four parts of fish). Panelists evaluated the sensory properties of the two formulations, including their color, odor, texture, flavor, and general acceptability after 45 days of storage. The product formulation was further analyzed for its moisture content and microbial load. The results indicated that both formulations positively impacted sensory attributes such as color, odor, texture, flavor, and overall acceptability. Additionally, all evaluators agreed that both formulated spicy fish Ginamos products were suitable for commercialization. Moreover, the moisture content of F1(40.56 ± 0.03) did not significantly different (p>0.05) than the moisture content in F2 (40.05 ± 0.01). However, there was a significant difference between F1 and F2 in terms of microbial load, indicating that F1 had a microbial load of 1902.67 CFU g-1, as opposed to F2, which had a microbial load of 672 CFU g-1. Hence, it was determined that the F2 formulation of spicy salted fish Ginamos product had a lower microbial load and safer for human consumption.

show abstract

“…The excessive fishing of these two active gears contributed to the high exploitation indicating overfishing. The use of gillnet and the right mesh size of nets are recommended for a sustainable tawilis fishery in the lake (Alba et al 2018).…”

Section: Overview Of Tawilis Fish Industry In the Philippinesmentioning

confidence: 99%

Supply and Value Chain Analysis of Freshwater Sardine, Sardinella tawilis (Herre 1927), in Taal Lake, Batangas, Philippines

Muyot

Balunan

Mutia

2021

TPJF

View full text Add to dashboard Cite

The supply and value chain of the world’s only freshwater sardine, Sardinella tawilis endemic to Taal Lake, were studied from January to December 2016. This study aimed to identify the actors in the value chain, evaluate each actor’s value addition, identify the roles of men and women in the chain, and identify the issues, concerns, and entry points for intervention. Key informant interviews, focus group discussions, and tracer survey interviews were done to gather data. A semi-structured questionnaire was directed to 189 respondents within and outside Taal Lake. The study showed that the tawilis marketing system is limited to the local market. Tawilis is traded fresh and processed. The chain’s key actors include the fishers, fish buyers (wholesaler, retailer, peddlers, and contracted fish buyers), processors, and consumers. The outcome of the value chain analysis of the tawilis industry showed that commercial processors have the highest value-added due to the place, form, and time transformation of the product. Meanwhile, the fishers and small-scale fish buyers have the lowest value-added during lean and peak season, respectively. The tawilis industry provides livelihood to the marginal fisherfolk, which is the first supply chain link. Several strategies were recommended in the form of process, product, function, and overall upgrading to uplift the economic benefit of the different actors in the chain and boost the tawilis industry. These include the improvement on the fishing operations, upgrading of fishing gear and other paraphernalia, provision of training on post-harvest techniques (handling, preservation, processing, value-adding, product development, etc.), market matching strategies, improvement in farm to market road transportation, establishment of fish processing facilities, and access to credit, loans or grants from the national and local governments.

show abstract

Mesh size selectivity of surface and mid-water gillnet for catching freshwater sardines “Sardinella tawilis” (Herre, 1927) in Taal Lake, Philippines

Cited by 4 publications

References 3 publications

Molecular phylogeny of anchovy (Clupeiformes: Clupeidae) from southern waters of Lombok using mitochondrial DNA CO1 gene sequences

Molecular phylogeny of anchovy (Clupeiformes: Clupeidae) from southern waters of Lombok using mitochondrial DNA CO1 gene sequences

Sensory, physicochemical, microbiological properties and commercialization preference of formulated spicy salted fish Ginamos

Supply and Value Chain Analysis of Freshwater Sardine, Sardinella tawilis (Herre 1927), in Taal Lake, Batangas, Philippines

Contact Info

Product

Resources

About