Tidal and sea level changes at Jeddah, Red Sea

Tidal and sea level changes during 1991 at a coastal station (Jeddah) in the central part of the Red Sea are investigated. Analysis shows higher sea levels in winter and lower in summer. The amplitude of change at Jeddah is above 50cm. Analysis of wind stress at Jeddah indicates an insignificant contribution of the cross-shore component, while a major part of the changes in the sea level can be accounted for by the long-shore component.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

Growth and production performance of red tilapia and Nile tilapia (Oreochromis niloticus Lin.) under low-input culture system

Comparative production potential of red tilapia (a mutant hybrid of Oreochromis mossambicus) and Nile tilapia (Oreochromis niloticus) under low-input aquaculture was studied in six ponds of 360 m² each with an average water depth of 90 cm. Three ponds were stocked with fingerlings of O. niloticus (average weight 11.4±3.48 g) while three other ponds were stocked with red tilapia (average weight 10.72±2.5 g) at a density of 20,000 fingerlings/ha. Supplementary feed consisting of rice bran was given daily at 4-6% of standing biomass. Ponds were fertilized at fortnightly intervals with cattle manure 750 kg/ ha. After six months of rearing, gross fish productions of 3,218 and 3,017 kg/ha were obtained from O. niloticus and red tilapia ponds, respectively. Of this, table size fish (>80 g in size) production amounted to 2,366 and 2,823 kg/ha from O. niloticus and red tilapia culture, respectively. Analysis of cost and benefits showed higher benefit from red tilapia culture.

The storage of red snapper (Lutjanus spp.) in ice, chilled sea water and chilled fresh water

The results are given of trials conducted to determine the effect on quality of holding fish (Lutjanus species) in chilled freshwater and also to compare the quality loss of fish stored in chilled seawater and chilled freshwater and in ice. No adverse effects were observed when storing in chilled freshwater apart from loss of external appearance after 6 days storage; taste panel tests showed acceptable conditions up to 15 days. Chilled seawater is unsuitable for storage as it spoils the intake of salt from the medium, making the flesh unpalatable.

Sources of the deep water masses in the northern Red Sea

The hydrographic structure of the northern Red Sea indicated that, the surface waters of temperature around 22°C, salinity of 40.1OO%o and dt = 28.1 might sink to depths between 400-500 m by convective overturn, contributing to the formation of the mid-deep Red Sea waters. Below the 500 db depth down to the bottom the water column is stable. The geostrophic circulation clearly indicated an inflow of water from the Red Sea towards NNW, along the main axis of the sea. Arriving at the northern edge of the sea, it sends a branch in the Gulf of Aqaba, turns to the west, and sends another branch to the Gulf of Suez, but its main mass reaches the African coast where it sets southward along this coast. A large cyclonic gyre centered near 27 deg 30'N and 34 deg l0'E is detected at the head of the Red Sea deep waters. The effect of the outflow of the bottom water of the Gulf of Suez on the formation of the deep water of the Red Sea is limited.

A taxonomic study of some red algae commonly growing on the coast of Karachi

Eighteen commonly occurring species of marine benthic red algae, i.e., Asparagopsis taxiformis (Delile) Trevisan, Bangia atropurpurea (Roth) C. Agardh, Centroceras clavulatum (C. Agardh) Montagne, Calliblepharis fimbriata (Greville) Kiitzing, Coelarthrum muelleri (Sonder) B¢rgesen, Cottoniella filamentosa (Howe) B¢rgesen, Gracilariafoliifera (Forsskai) B¢rgesen, Halymenia porphyraeformis (B¢rgesen) Parkinson, Hypnea muscifor:mis (Wulfen) Lamouroux, Hypnea valentiae (Turner) Montagne, Laurencia obtusa (Hudson) Lamouroux, Me!anothamnus somalensis Bomet et Falkenberg, Porphyra vietnamensis Tanaka et Pham-hoang H6, Sarconema filiforme (Sonder) Kylin, Sebdenia flabellata (J. Agardh) Parkinson, Scinaia fascicularis (B¢rgesen) Huisman, Scinaia hatei B¢rgesen, and Solieria robusta (Greville) Kylin were collected from coastal areas near Karachi (Pakistan) and taxonomically investigated. All the investigated seaweeds are taxonomically known species. During this study, Melanothamnus somalensis is reported for the first time from northern Arabian Sea and Asparagopsis taxiformis, Bangia atropurpurea, Cottoniella filamentosa, Gracilaria foliifera, Halymenia porphyraeformis, Melanothamnus somalensis, Sarconema filiforme, Sebdenia flabellata, Scinaia fascicularis, and Solieria robusta are taxonomically described for the first time from the coast of Pakistan.

Red and white meat of tuna (Euthynnus affinis): their biochemical role and nutritional quality

The biochemical and nutrient compositions of red and white meat of tuna are reported. Based on the data the biochemical role and nutritional quality of red and white meat are discussed. The results show that red meat is adapted for slow and continuous activity and white meat for quick but occasional activity. In spite of comparatively low lysine content the red meat is adjudged more nutritious than white meat.

Biochemical differences between the red and white meat of tuna and changes in quality during freezing and storage

The differences between the white and red (dark) meat of tuna (Katsuwonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage are discussed in this communication. In the indices studied distinct difference is seen between the white and red meat as well as in the head, middle and tail portions of the same fish. The characteristic colour of tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times more in red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish>chunks>fillets; the fillets being adversely affected during frozen storage.

Suitability of tuna red meat for preparation of wafers

Studies to find out the suitability of tuna red meat for preparation of wafers have indicated that the red meat as such is not a good raw material for the production of wafers. The wafers obtained had poor organoleptic quality and characteristic tuna red meat flavour unacceptable to consumers. Attempts to prepare the wafers with the red meat mixed with the meat of barracuda in varying proportions showed that the mixture of red meat and barracuda meat in the ratio 1:3 gives a product having excellent physical properties and good swelling characteristics. The overall organoleptic quality of these wafers was very much comparable to the wafers produced from other quality fish. Increasing the proportion of red meat not only affects the overall appearance of the product but a1so imparts the red meat taste to the product.