Length correction for early-juvenile Brazilian herring Sardinella janeiro (Eigenmann, 1894) after preservation in formalin, ethanol and freezing

• Autor(a) principal: Santos,Joaquim N. S.
• Data de Publicação: 2009
• Outros Autores: Araújo,Francisco G., Silva,Débora S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Neotropical ichthyology (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1679-62252009000100011
• topic: Shrinkage; Storage; Back-calculation; Initial length; Size conversion; Clupeidae

This work aims to quantify the variation in total length and body mass for the early-juvenile Brazilian herring Sardinella janeiro and to determine total length and body mass correction equation to allow fresh measures to be calculated from preserved ones. Fishes were randomly assigned to one of five preservation methods (freezing at - 20º C, 2.5% and 5% formalin, 70% and 95% ethanol), and measured for total length (TL) and body mass (W) before preservation, and on days 5, 15, 30, and 60 after storage. Significant reductions in total length and body mass occurred during the first 5 days after preservation and continued to contract significantly at a lesser rate through 30 days in most methods. Exceptions were shown for body mass in freezing and 5% formalin, where the greatest losses occurred after 30 days of preservation. The degree of shrinkage for total length and body mass was very much dependent on fish size, with smaller specimens shrinking more than larger ones. The fresh total length and body mass can be back-calculated using equations that describe the relationship between fresh and preserved individuals after 60 days storage for all methods except for body mass in freezing.