Studies on the Tetraclitidae (Cirripedia: Balanomorpha); new species of Tetraclita from the Red Sea

The tetraclitid fauna at Elat, Israel, on the Gulf of Aqaba, Red Sea, consists of three morphologically distinct species. Tetraclita rufotincta Pilsbry, 1916 was reported previously from this region and may have been confounded with T. achituvi n.sp. and T. barnesorum n.sp. Although these species occur sympatrically, according to previous studies, and recent observations, they apparently occupy different levels in the narrow intertidal zone (=50 cm) of this area. Cirral morphology suggests that each differs in the manner by which they capture and manipulate prey. Little is known about the occurrence of these new species elsewhere in the Red Sea and adjoining Arabian Sea.

Check list of plankton of the northern Red Sea

Qualitative estimation of phytoplankton and zooplankton of the northern Red Sea and Gulf of Aqaba were carried out from four sites: Sharm El-Sheikh, Taba, Hurghada and Safaga. A total of 106 species and varieties of phytoplankton were identified including 41 diatoms, 53 dinoflagellates, 10 cyanophytes and 2 chlorophytes. The highest number of species was recorded at Sharm El-Sheikh (46 spp), followed by Safaga (40 spp), Taba (30 spp), and Hurghada (23 spp). About 95 of the recorded species were previously mentioned by different authors in the Red Sea and Gulf of Suez. Eleven species are considered new to the Red Sea. About 115 species of zooplankton were recorded from the different sites. They were dominated by four main phyla namely: Arthropoda, Protozoa, Mollusca, and Urochordata. Sharm El-Sheikh contributed the highest number of species (91) followed by Safaga (47) and Taba (34). Hurghada contributed the least (26). Copepoda dominated the other groups at the four sites. The appearances of Spirulina platensis, Pediastrum simplex, and Oscillatoria spp. of phytoplankton in addition to the rotifer species and the protozoan Difflugia oblongata of zooplankton impart a characteristic feature of inland freshwater discharge due to wastewater dumping at sea in these regions resulting from the expansion of cities and hotels along the coast.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.

Development of soy protein fortified fish sticks from Tilapia

The objective of this study was to develop soy protein fortified fish sticks from Tilapia. Two preliminary studies were conducted to select the best fish-soy protein-spice mixture combination with four treatments to develop breaded fish sticks. Developed products were organoleptically assessed using 30 untrained panellists with 7-point hedonic scale. The product developed with new combination was compared with market product. Sixty percent of Tilapia fish mince, 12% of Defatted Textured Soy protein (DTSP), 1.6% of salt and 26.4% of ice water (<5°C) and Spice mixture containing 3g of garlic, 2g of pepper 2g of onion and 1.6g of cinnamon were selected as the best formula to manufacture the product. There was no significant difference when compared with market samples in relation to the organoleptic attributes. Proximate composition of the product was 25.76% of crude protein, 2.38% of crude fat, 60.35% of moisture and2.75% of ash. Products were packaged in Poly Vinyl Chloride clear package (12 gauge) and were stored at -1°C and changes in moisture content, peroxide value, pH value and microbiological parameters were assessed during five weeks of storage. Organoleptic acceptability was not changed significantly in all parameters tested (p>0.05). Total aerobic count and yeast and mould count were in acceptable ranges in frozen storage for 5 weeks. Data were analyzed using AN OVA and Friedman non-parametric test.

Toxicity test: Sponge toxin on tilapia fry

The research was conducted to determine the toxicity of extracts from five Philippine species of marine sponges on tilapia Oreochromis niloticus fry. It was found out that the most potent was the methanol extract of Dysidea herbacea, it kills with the least toxin and at the shortest time.

Aquaculture of the mangrove red snapper

Mangrove red snapper (Lutjanus argentimaculatus) is an important marketable species throughout the Indo-Pacific region. It is a euryhaline species; it can tolerate freshwater, brackishwater and marine water. Modular culture is the common system in snapper production in the Philippines. Stocking density is 4,000 fry per cropping; there could be 2 croppings per year. Brief details are given of investment costs and returns for culture in brackishwater pens.