Vibrio parahaemolyticus and the seafood industry

The role of Vibrio parahaemolyticus in food borne gastroenteritis outbreaks associated primarily with the consumption of contaminated seafoods has been well documented. Information pertaining to various aspects of its occurrence in seafoods, procedures for isolation and identification, generation time and inactivation profiles is discussed. Emphasis has been given to the response of V. parahaemolyticus to low temperatures, heating and antibacterial agents. The public health hazard posed by the pathogen is outlined and the guidelines for control are reviewed in detail.

Preservation of Indian oil sardine (Sardinella longiceps) in iced and chilled seawater. Part 2 - Changes during storage with particular reference to salt penetration and lipid deterioration during CSW holding

Oil sardines in prime condition were chilled on board. Two lots were chilled in CSW (samples C & CI), one lot ice (sample I) and a fourth lot was left un-iced on deck (sample AI). Sample AI was iced after landing and sample CI was taken out of the chilled seawater and. iced. All the four samples were kept in a chilled room for storage studies. Sample C, chilled and stored in CSW, recorded a gradual gain in weight and an increase in salt content of the muscle. Presence of salt did not seem to cause any excessive protein denaturation. Salt extractability decreased at a gradual rate in all cases. Presence of salt seemed to wield no noticeable influence on lipid hydrolysis and subsequent peroxidation. Results of chemical and sensory evaluations highlight this. Holding sardines in CSW gave a product of excellent quality for the first four to five days of storage. Beyond the fifth day of storage quality deteriorated rapidly and there was no noticeable superiority for this sample (sample C) over the on board iced fish. This was evident in the sensory evaluation as well. However, a storage life of five days in a readily acceptable state is sufficient for the fish to be disposed in the market at a premium sale price over other landings of the same species.

Preliminary chemical and physical evaluation of some formulated feeds for P. monodon

The culture of Penaeus monodon has explicitly defined the need for diet formulations or supplementary feeds that would promote optimum growth and survival of the animal. A total of 28 feed combinations were developed for P. monodon. Fish meal, shrimp head meal, squid head meal, Ascetes spp. rice bran, and soybean cake were used as primary ingredients in these feeds. The commercial vitamin mix No. 22 was added to the dry ingredients. Gelatinized corn starch and wheat flour were used as binders. The pellets were extruded using a portable kitchen grinder with a diameter of 4 mm. The products were either sun-dried for 8 hours or oven-dried overnight at 50 degree C to stabilize moisture at 8-10%. The pellets were then kept in covered glass bottles and stored in the laboratory at room temperature. The cost of the feeds excluding labour were also computed. The pellets were analyzed for protein, fat, carbohydrate, crude fiber, ash, and moisture contents using standard procedures. They were also analyzed for water stability. To test the stability of pellets in water, 2-g samples were placed in plankton nets (mesh #40) and suspended in water for two, and six hours. The undissolved samples were then vacuum-dried and the moisture determined. Cost of the feeds ranged from P1.10 to P2.60 per kg depending on the feed ingredient. Squid and Ascetes spp. were rather expensive for use as basic ingredients. Proximate analysis of dry weight showed percentage protein content ranged from 20-63 g; fat, 8-20 g; carbohydrate (by difference), 11-36 g; ash, 8-28 g; moisture, 6-11 g; and crude fiber, 5 . 13 g. Stability tests showed that after two hours, 35-88% of solids remained intact and after 6 hours, 20-55% of the pellets remained undissolved. When a pellet disintegrates easily, pollution of the water occurs. Chances for the shrimp to feed on the pellet is minimized when the pellet is unstable. Thus, the search for a more compact feed pellet has to be continued.

In-vitro effect of fungicides on hyphal growth and sporogenesis of Lagenidium sp. isolated from Penaeus monodon larvae and Scylla serrata eggs

The sensitivity of Lagenidium, isolated from Penaeus monodon, Scylla serrata , to 34 antimycotics was determined. Effects on the development of vesicles, zoospores and mycelial growth were evaluated. Although mycoidal levels of the chemicals tested will be ideal for lethal treatment on control of the fungus, the high dose required may be lethal to the host, thus the use of mycostatic concentrations is more practical. Treatments of rearing water containing larvae, adult shrimps or crabs should be done only after preliminary tolerance experiments using at least the mycostatic dose prove to be safe for the hosts. Mycocidal doses can be used for determining disinfection doses of equipment and facilities used in rearing procedures as well as for destroying batches of infected larvae.

Nutrient salts in the United Arab Emirates waters (the Arabian Gulf and the Gulf of Oman)

This paper deals with the levels and distributions of nutrient salts in the United Arab Emirates waters. Water samples were collected bimonthly during 1994-1995 from the marine environment of the United Arab Emirates, which extends more than 800km along the Arabian Gulf and the Gulf of Oman. Concentrations of ammonium, nitrite, nitrate, phosphate, silicate, as well as total concentrations of total dissolved nitrogen, phosphorus, and silicon in the area were scattered in the ranges: (ND-6.32; mean: 0.84 µg-at N/l), ND-3.02; mean: 0.42 µg-at N/l), (ND-10.88; mean: 1.18 µg-at N/1), (ND-4.22; mean: 0.62 µg-at P/l), (1.14-28.80; mean: 6.52 µg-at Si/l), (1.52-39.58; mean: 12.28 µg-at N/l), (0.40-4.98; mean: 1.07 µg-at P/l), and (2.77-44.74; mean: 13.02 Si/l) respectively. Of inorganic nitrogen species, ammonium was the highest in the Arabian Gulf waters and nitrate was the highest at the Gulf of Oman. The dissolved inorganic nitrogen total species, phosphate and silicate amounted to 16.4, 47.6, 56.5% respectively, of the concentrations of nitrogen, phosphorus and silicon in the Arabian Gulf and 22.6, 64.4, 44.9% respectively, in the Gulf of Oman, indicating that more than 80% of nitrogen was present in organic forms. Distributions of nutrient in the two regions were higher in the summer season and lower in the winter season due to the oxidation of organic materials. Regional distributions revealed higher values for nitrite (1.3 times), nitrate (2.8 times), phosphate (2.2 times), total dissolved nitrogen (1.3 times), total dissolved phosphorus (1.6 times), and total dissolved silicon (1.3 times) in the Gulf of Oman compared to the Arabian Gulf, indicating more oligotrophic conditions at the Arabian Gulf Whereas no distinct patterns of distribution were observed in the Arabian Gulf waters, an increase in the seaward direction was measured at the Gulf of Oman. Vertical distributions indicated a general increase with depth in the two regions. The mean ratios for total concentrations of phosphorus, nitrogen, and silicon in the Arabian Gulf (1: 11.6: 12.6) and the Gulf of Oman (1: 10.1: 11.8) were lower than the Redfield ratio.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.

The study of biological characteristic and population dynamic of Caspian vimba (Vimba vimba persa), in coastal waters of Caspian Sea (Mazandaran Province)

This study was conducted to determine reproduction characteristics, diet regime, age structure and population dynamics parameters of the vimba vimba persa (Pallas, 1811) in Mazandaran waters of the Caspian Sea, from October 2008 to September 2009. A total of 994 specimens were monthly collected by beach seine and cast net from six fish landings of Ramsar, Tonekabon, Chaloos, Mahmood Abad, Sari and Behshahr. Biometric characters were measured for each specimen at the laboratory. Scales were used for age determination. Sex determination and fecundity were determined. Population dynamic parameters as well as stock assessment including cohort analysis were estimated using FISAT software. The finding showed that the mean of fork length and body weight of the Caspian Vimba were 168.4±2.6 mm and 71.94±32.24 g respectively. Strong correlation was found between these two variables (a= 0.012; b = 3.047; r2 = 0.955). 92 specimens were studied from the fecundity point of view. This species was found to have more abundance in spring (esp. Apr-May). The samples composed of 397(42.6%) male, 537(57.4%) female; Overall sex ratio (M: F =1: 1.35) was significantly different from the expected 1:1 ratio (p ≤0.05). The advanced stages of maturity (4th & 5th) were found in April and May. The highest Gonadosomatic Index in female was in May and the lowest one was in July. This fish is therefore a spring spawner. The maximum absolute and relative fecundities were 34640 and 260.9, respectively; the minimum absolute and relative fecundities were 5400 and 94.5 respectively. The averages of absolute and relative fecundities were 17198±7710 and 171.85±48.8, respectively. Coefficient vacuity index was 59.2% which indicates that this fish is mesophagous. Among of living creature consumes by Caspian Vimba mollusks, 76 arthropods, worms, plants, detritus and fishes were found 32.9% , 26.7% , 13.4% , 17% , 4.4% and 1.6% respectively. The infinite fork lengths were 261 mm for females, 25mm for males and 261 mm for both sexes respectively. For population growth and mortality parameters; K ( 0.28 per year for both sexes, 0.3 per year for males, 0.33 per year for females); t0 ( -0.65 year for both sexes, -0.23 year in females, -0.51 year in males ); Φ' ( 2.28 ); Z ( 0.98 per year ); M ( 0.59 per year); F ( 0.39 per year) and Exploitation coefficient was 0.4. The analysis showed that total biomass and MSY were 1336 and 528.8 tonnes respectively.

Interactions of dietary levels of protein and energy on rainbow trout (Oncorhynchus mykiss) in desert brackish water

A 3x3 factorial experiment was conducted to determine the optimum protein to energy (P/E) ratio for rainbow trout in brackish water. Three crud protein levels and three energy levels at each protein level were utilized. Diets were made in semi-purified that in all of them fish meal, casein and gelatin as the sources of protein and dextrin, starch and oil as the sources of energy were used. Each of experimental diets was fed to triplicate groups of 20 fish with an average individual weight of 81.5 g in 9 2000-1 flow trough fiberglass tanks. During this experiment water temperature, dissolved oxygen, PH and EC were 15±2°C, 6.5-8.1 mg/1, 7.7-8.6 and 25400 grills respectively. The diets were fed at a rate between 1.6-2 wet body weight% per day depended to water temperature in three equal rations and adjusted two weekly for 84 days. At each of protein levels, weight gain percent (%WG), average daily growth percent (%ADG), protein efficiency ratio (PER), apparent net protein utilization percent (%ANPU), or percent of protein deposited, specific growth rate (SGR) and condition factor (CF) were found to increase and food conversion ratio (FCR) was found to decrease with an increasing energy levels from 370 to 430 Kcal/100g. Fish fed a 35% protein, 430 Kcal/100g energy diet with a P/E ratio of 81.4 mg protein/ Kcal PFV energy, attained the best growth performance. Fat and moisture of carcass were affected by protein and energy levels of test diets while protein and ash of carcass were relatively constant in different treatments.