Das Problem „Siebkrabben“ in der Garnelenfischerei

Along with consumption shrimp, brown shrimp fisheries also land some shrimp too small for human consumption which are sieved out on land and have to be degenerated (“crushed shrimp”). This share is recorded in German official statistics besides a third fraction called “industrial shrimp”. In view of the MSC certification processes, sustainable fishing and the fishermen’s voluntary obligation to - in future - limit the shares of “crushed shrimp”, landings data from 2010 have been analysed. Depending on seasons the goal of less than 20% of “crushed shrimp” in German landings was not met in several months in 2010, especially in August, when more than 40% of the landings contained more than the proposed amount. The processing procedures aboard the vessels are shortly discussed and the proposal is made to rather increase net selectivity than use wider sieves for the cooked fraction before landing. Cooking and processing small and later rejected shrimp is an uneconomic action. Reducing the share of “crushed shrimp” serves the idea of sustainable use of shrimp stocks as well as of sound economics.

White spot syndrome virus (WSSV) transmission risk through infected cooked shrimp products assessed by polymerase chain reaction (PCR) and bio-inoculation studies

The aim of the study was to evaluate the resistance of white spot syndrome virus (WSSV) in shrimps (Penaeus monodon) to the process of cooking. The cooking was carried out at 1000C six different durations 5, 10, 15, 20, 25 and 30 min. The presence of WSSV was tested by single step and nested polymerase chain reaction (PCR). In the single step PCR, the primers 1s5 & 1a16 and IK1 & IK2 were used. While in the nested PCR, primers IK1 &IK2 – IK3 & IK4 were used for the detection of WSSV. WSSV was detected in the single step PCR with the primers 1s5 and 1a16 and the nested PCR with the primers IK1 and IK2 – IK3 & IK4 from the cooked shrimp samples. The cooked shrimps, which gave positive results for WSSV by PCR, were further confirmed for the viability of WSSV by conducting the bio-inoculation studies. Mortality (100%) was observed within 123 h of intra-muscular post injection (P.I) into the live healthy WSSV-free shrimps (P. monodon). These results show that the WSSV survive the cooking process and even infected cooked shrimp products may pose a transmission risk for WSSV to the native shrimp farming systems.

Evaluation of the capture efficiency and size selectivity of four pot types in the prospective fishery for North Pacific giant octopus (Enteroctopus dofleini)

Over 230 metric tons of octopus is harvested as bycatch annually in Alaskan trawl, long-line, and pot fisheries. An expanding market has fostered interest in the development of a directed fishery for North Pacific giant octopus (Enteroctopus dofleini). To investigate the potential for fishery development we examined the efficacy of four different pot types for capture of this species. During two surveys in Kachemak Bay, Alaska, strings of 16 –20 sablefish, Korean hair crab, shrimp, and Kodiak wooden lair pots were set at depths ranging between 62 and 390 meters. Catch per-unit-of-ef for t estimates were highest for sablefish and lair pots. Sablefish pots caught significantly heavier North Pacific giant octopuses but also produced the highest bycatch of commercially important species, such as halibut (Hippoglossus stenolepis), Pacific cod (Gadus macrocephalus), and Tanner crab (Chionoecetes bairdi).

Distribution and Abundance of Steller Sea Lions, Eumetopias jubatus, on the Asian Coast, 1720's-2005

We analyzed published and archived records for the past 250 years to assess changes in distribution and abundance of Steller sea lions, Eumetopias jubatus, along the Asian coast from the Bering Strait to the Korean Peninsula. We found that the northern extent of Steller sea lion distribution has not changed but that the southern limit has moved north by some 500–900 km (~300–500 n.mi.) over the past 50 years. Additionally, the number of animals and their distribution has changed on the Commander Islands, Kuril Islands, and Kamchatka Peninsula. We found no changes in the number of rookeries in the northern Sea of Okhotsk, but a new rookery was established at Tuleny Island on the eastern coast of Sakhalin Island. We estimate that the total abundance of Steller sea lions along the Asian coast in the late 19th century was about 115,000 animals; during the 1960’s, the total estimate was about 27,000 (including pups), most of which were in the Kuril Islands. The fewest number of Steller sea lions occurred in the northwestern Pacific in the late 1980’s–early 1990’s when only about 13,000 individuals (including pups) were estimated in the entire region. During the 1990’s, and especially in early 2000, an increasing trend in abundance occurred in most areas. Present estimated abundance of Steller sea lions in Asia is about 16,000 individuals (including about 5,000 pups), about half of which occur in the Kuril Islands. Changes in abundance occurred during all time periods but varied by site and period. Specifically, over the past 150 years Steller sea lion abundance at most sites has changed. There were no rookeries on the Commander Islands between 1850 and 1960 and abundance was low, but by 1977, abundance increased to 4,800 individuals and a rookery was established in the mid 1980’s; abundance there has declined since the early 1980’s and in 2004 only 895 individuals (including 221 pups) were counted during the breeding season. Between 1940 and 2004, abundance along the eastern coast of Kamchatka declined from ~7,000 to ~600 individuals, an overall reduction of 90%. Steller sea lion abundance on the Kuril Islands declined by >90% from the 1800’s to 2005; the most severe decline there occurred during 1969–1981. Steller sea lion numbers in the northern part of the Sea of Okhotsk declined during 1930–2002 from 7,200 to 3,100 individuals. Numbers at Tuleny Island have increased since establishment of a rookery there during 1983–2005 and by immigration from other sites.

Survival rates of rays discarded by the bottom trawl squid fishery off the Falkland Islands

Waters off the Falkland Islands are subject to a specialized multispecies ray fishery and were first fished by a Korean fleet in 1989. More than twenty different rajid species have been recorded from catches around the islands, and five species accounted for 87.04% of the total catch during 1993−2002. Catches peaked in 1993 at 8523 metric tons, and specific fishing licenses — R (second season) and F (first season) — were first introduced in 1994 and in 1995, respectively (Agnew et al. 2000; Falkland Islands Government, 2002; Wakeford et al., in press).

Studies on the preparation of fish protein concentrate

The paper deals with the method of preparation of an edible fish protein concentrate from cheap miscellaneous fish. The method consists in cooking the fish with 0.5% glacial acetic acid, and extracting batch—wise, using ethyl alcohol followed by an azeotropic mixture of hexane and alcohol (B. Pt. 58-68°C). The product is finally vacuum dried during which the residual solvent is also removed. The concentrate prepared by this method contains 85% protein of which 96% is pepsin digestible. The product is practically odorless and almost white in color.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.

Studies on the suitability of producing value-added products from silver carp, Hypophthalmichthys molitrix

Silver carp, Hypophthalmichthys molitrix is contributing significantly to the total production of fish through aquaculture in Bangladesh. However, its low market price has become a serious concern to the fish farmers. The suitability of silver carp mince for the production of various value-added products (VAPs) - surimi, fish sausage, fish burger and fish stick was studied during April-September 2000 to ensure more appropriate and profitable utilization of silver carp. Surimi/frozen mince block was produced by washing the silver carp mince with 0.1% NaCl for 7-8 min (4-5 min agitation and 3-4 min settling). A two-step heating schedule for incubation at 50°C for 2 h and cooking at 95°C for 30 min gave high textured good quality consumer product. With the addition of cryoprotectants, surimi could be kept frozen for 5 months without loosing [sic] much of its textural and sensory qualities. Mince-mix and a batter with different ingredients and spices were formulated to produce fish burger using potato smash as the binding agent. Fish flake-mix and a batter with different ingredients and spices were formulated to prepare fish stick using both potato starch and potato smash as filler ingredients. Unwashed and washed frozen mince block or fresh flesh of silver carp was used to prepare fish sausage by heating at 100°C for 1 h after incubating at 50°C for 2 h. A spice-mix formulated with various local spices at the rate of 1.0-1.2% gave good texture and flavor to the sausage. A good-appeared sausage-pink color was developed by combining three food-grade colors of asthaxanthin. Products prepared with potato starch, potato smash and rice smash had an acceptable bacterial load in refrigeration (5°C) for up to 8 days and in room temperature (28°C) for up to 3 days. No coliform bacteria were found in the products prepared.

Utilization of frog waste

Commercial frog waste samples have been converted into meals by cooking at 0.7 kg/sq. cm for 30 min, draining off the stick water and drying the press cake either in the sun, tunnel dryer under controlled conditions or hot air oven. Yield of the meal varied between 18.6 to 21.5% of the fresh frog waste. Chemical analyses of the meals have shown that the meals prepared from frog waste conform to standards prescribed for fish meal and livestock feed and can therefore be used for supplementation of poultry/animal feed.

Protein concentrate from shark

A simple method of leaching the minced muscle with water repeatedly followed by cooking, pressing, drying the cake and powdering has been described for the preparation of fish protein concentrate (FPC) from shark without the use of solvents. The FPC thus prepared had high protein content and was completely free of urea. It contained all the essential amino acids in a balanced proportion with high lysine content and had a storage life up to 12 months. This product can be used for the fortification of bread, biscuits and chappathis respectively at 10, 5 and 2% levels.

Use of antibiotics in the preservation of prawn

Effect of incorporating chlorotetracycline (CTC) in ice up to 5 ppm level on the keeping quality of prawns has been studied. A shelf life extension by nearly six days is obtained for the CTC-iced sample over the control. The headless prawns absorbed greater amounts of CTC than whole prawns during storage in CTC-ice. Traces of the antibiotic are found in the muscle of the CTC-iced prawns even after cooking for one hour. The cause of destruction of CTC when used for prawn preservation is discussed.

Sequential analysis for testing quality standard of fish ham and sausage

Fish sausages are finely ground fish flesh, either of a single species or mixed, homogenised with starch, sugar, fat, spices and preservatives, generally filled in cylindrical synthetic or natural casings and pasteurised. Similar products containing small pieces of quality fish and lard are termed "fish ham". They are highly relished products in Japan, annual consumption exceeding 2 lakh tones. Preliminary studies have shown that they can catch a lucrative market in our country. However, being a pasteurised product which is often consumed as such without any further cooking, strict quality control measures have to be enforced so as to avoid food poisoning hazards. Besides physical characteristics like absence of damages, pin-holes, curliness and air pockets as well as jelly strength, texture and flavour, chemical characteristics like pH and acid values, moisture, carbohydrate and fat contents and volatile bases have to be assessed. A very important test that has to be carried out along with the above, before passing a lot for free distribution is the bacteriological examination to avoid the presence of pathogenic organisms.

Canning of smoked sardine

A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required level and subsequent canning yields product with good organoleptic properties. Coconut husk is used as source of smoke.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.