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The presence of Anisakidae nematodes in the Baltic herring

100%

Dziekonska-Rynko J., Stocka I.

Annals of Parasitology

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2016

|

tom 62

|

nr Suppl.

2

Sex ratio of herring and sprat from the Southern Baltic basins in 1980-2000

100%

Grygiel W., Wyszynski M.

Bulletin of the Sea Fisheries Institute

|

2003

|

nr 3

3

A spectrophotometric assay of tributyltin-induced creatine kinase release from herring spermatozoa

100%

Grzyb K., Rychlowski M., Skorkowski E. F.

Cellular and Molecular Biology Letters

|

2002

|

tom 07

|

nr Suppl.

4

Persistent organic pollutants remaining in the environment of the Baltic Sea

100%

Sapota G.

Pestycydy

|

2004

|

nr 3-4

5

What factors affect the stocks of the Baltic cod?

100%

Kosior M.

Zeszyty Naukowe. Akademia Rolnicza w Szczecinie. Rybactwo Morskie i Technologia Żywności

|

1997

|

tom 23

6

Listeria monocytogenes in salted herring

100%

Dabrowski W., Rozycka-Kasztelan K., Kur J., Kotlowski R.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2000

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tom 03

|

nr 2

The following paper includes the results of research, concerning the occurrence of Listeria spp in salted herring and herring salads. 100 samples of traditionally and vacuum packed herring and 40 herring salads were examined. It was established that 6.6% of the samples were contaminated with these microorganisms. 4 strains of Listeria innocua and 5 strains of L. monocytogenes were isolated. Listeria was not found in the herring salads, which was explained by the low, <4 pH of the product. Moreover, the ability of Listeria monocytogenes to develop in the environment of salted herring was determined. It was established that the pathogenic microorganisms multiplies in the herring, stored at the room temperature. At 10°C the development of Listeria is totally inhibited. Sodium benzoate has little influence on the development of Listeria because it merely delays the beginning, of the logarithmic phase of the bacteria development by 2 days.

7

Feeding of Baltic herring and sprat in the period 1986-1996 in relation to their state and biomass

100%

Szypula J., Grygiel W., Wyszynski M.

Bulletin of the Sea Fisheries Institute

|

1997

|

nr 3

8

Food of Baltic herring and sprat in the years 1995-1996 in light of the availability of components

100%

Szypula J., Ostrowski J., Margonski P., Krajewska-Soltys A.

Bulletin of the Sea Fisheries Institute

|

1997

|

nr 2

9

Decreasing trend of persistent organic pollutants [POPs] in herring from the Southern Baltic Sea

100%

Sapota G.

Oceanological and Hydrobiological Studies

|

2006

|

tom 35

|

nr 1

10

Baltic herring prey selectively on older copepodites of Eurytemora affinis and Limnocalanus macrurus in the Gulf of Riga

84%

Livdane L., Putnis I., Rubene G., Elferts D., Ikauniece A.

Oceanologia

|

2016

|

tom 58

|

nr 1

11

Preliminary surveys on the lactic acid bacteria occurrence in the Baltic Sea fishes

84%

Daczkowska-Kozon E.

Acta Ichthyologica et Piscatoria

|

1988

|

tom 18

|

nr 2

12

The comparison of Baltic herring and sprat age-length keys derived from Polish commercial and research data

84%

Horbowy J.

Bulletin of the Sea Fisheries Institute

|

1999

|

nr 2

13

Changes in headed and gutted Baltic herring during immersed salting in brine with the addition of acetic acid. Part 2. Intensity of proteolysis

84%

Kolakowski E., Bednarczyk B.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 1

The amount of and changes in the products of protein hydrolysis (TCA-soluble and TCA-insoluble biuret positive products, brine extractable protein, non-protein nitrogen, amino acid nitrogen and others) were examined in salted flesh of headed and gutted Baltic herring immersed in 16% NaCl brine with the addition of acetic acid (0, 1, 2, 3, 4, 5, 6, 7%), as well as in brine itself, after one and two weeks of storage at a temperature of 8 ± 1°C. The addition of acetic acid into brine accelerated proteolysis in flesh noticeably, at the same time retarding diffusion of muscle protein into brine. After the first week of fish maturation, the maximum proteolysis was observed at a pH of 3.8, and after the second week of maturationat a pH of 4.2 to 4.8.

14

Comparison of [3H]testosterone binding by protein from herring and rat male gonad

84%

Skorkowski E. F., Biegniewska A., Swierczynski J.

Biological Bulletin of Poznań

|

1996

|

tom 33

15

Diet overlap in larval lake herring [ Coregonus artedi ] and bloaters [ Coregonus hoyi ]

84%

Davis B. M., Todd T. N.

Polskie Archiwum Hydrobiologii

|

1992

|

tom 39

|

nr 3-4

16

Activity of selected hydrolases in excretion-secretion products and homogenates from L3 and L4 larvae of Anisakis simplex [Nematoda: Anisakidae] parasitising herring

84%

Dziekonska-Rynko J., Rokicki J., Jablonowski Z.

Acta Ichthyologica et Piscatoria

|

2003

|

tom 33

|

nr 2

Background. Proteolytic enzymes may serve multiple functions: they may inhibit the host′s blood clotting, protect the parasite from the host ′s immune response, facilitate parasite′s migration within a tissue by decomposing the tissue barrier, enhance the hatching and moulting of larvae, and play an important role in their feeding. Learning their identity leads to a better understanding of a host-parasite system. The objective of this study was to check, using biochemical methods, if, in addition to proteases, ES products and extracts of 3rd and 4th larval stages of Anisakis simplex (Rudolphi, 1809) contain other hydrolases. Materials and Methods. Stage-3 larvae (L 3 ) of A.simplex were removed from Baltic herring, Clupea harengus membras Linnaeus, 1761 caught in the Baltic Sea. Stage-4 larvae (L 4) were obtained from an L 3 stage culture kept in Eagle ′s medium. The solutions containing ES products were collected and dialysed at 4°C against distilled water for 24 h. Larval extracts were obtained by homogenising the larvae in a physiological saline (0.9 % NaCl) solution in a glass homogeniser. The homogenate was centrifuged for 10 min at 3000 G. The supernatant was used in enzyme activity assays. Enzymatic activity of ES products and homogenates of L 3 and L 4 larvae of A. simplex was determined with the API ZYM test. Results. The excretion-secretion product of L 3 and L 4 larvae of A. simplex revealed activities of 10-and 11 hydrolases, respectively. Activity of esterase, esterase lipase, valine arylamidase, and N-acetyl-ß-glucosaminidase in the L 4 larvae extracts was higher than the activity of a corresponding enzyme assayed in the L 3 extracts. Only in the case of acid phosphatase, its activity in L 3 ES products was twice that of the activity found in ES products of L 4 larvae. Enzymes such as trypsin, chymotrypsin, and ß-glucosidase were not detected in extracts from L 3 larvae. Conclusion. Activities of most hydrolases in the L 4 extracts were higher than the activities of corresponding enzymes assayed in the L 3 extracts. The high activity of these enzymes found in L 4 larval extracts could be related to a different feeding mechanism of stage-4 larvae.

17

Feeding of herring and sprat in the Southern Baltic over 1971-1989

84%

Szypula J.

Acta Ichthyologica et Piscatoria

|

1992

|

tom 22

|

nr 2

18

Third-stage larvae of Anisakis simplex [Rudolphi, 1809] in the Great Cormorant [Phalacrocorax carbo sinensins [Blumenbach, 1798]] from the Vistula Lagoon, Poland

84%

Kanarek G., Rolbiecki L.

Oceanological and Hydrobiological Studies

|

2006

|

tom 35

|

nr 1

19

Microflora of low-salt herring. I. The effect of sort of packaging on microflora of herring a'la Matias

84%

Dabrowski W., Czeszejko K., Gronet A., Wesolowska A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2001

|

tom 04

|

nr 2

Results of qualitative and quantitative analyses of microflora of traditionally and vacuum-packed herring a`la Matias are presented. Forty fillet samples of one producer were bought in randomly chosen local shops and tested. It was stated that their microflora depended on sort of packaging. Gram-positive rods: Brevibacterium spp., Gram-negative rods: Pseudomonas spp., and Gram-positive cocci: Micrococcus spp. were dominant in vacuum-packed samples. Microflora of products in traditional packaging was much more varied. Yeast analysis also showed greater diversity within samples packaged in traditional way as they contained Saccharomyces spp., Zygosaccharomyces spp. and Candida spp. Only Candida spp. was found in vacuum-packed samples.

20

Differentiation of enzymatic activity of yeasts and yeast-like microorganisms isolated from various environments

84%

Boguslawska-Was E., Dabrowski W., Skoropada K., Rozycka-Kasztelan K.

Acta Mycologica

|

2000

|

tom 35

|

nr 1

Ograniczanie wyników

The presence of Anisakidae nematodes in the Baltic herring

Sex ratio of herring and sprat from the Southern Baltic basins in 1980-2000

A spectrophotometric assay of tributyltin-induced creatine kinase release from herring spermatozoa

Persistent organic pollutants remaining in the environment of the Baltic Sea

What factors affect the stocks of the Baltic cod?

Listeria monocytogenes in salted herring

Feeding of Baltic herring and sprat in the period 1986-1996 in relation to their state and biomass