Qualitätsveränderung von rohen Fischfilets bei Kühlschrank-Lagerung

Raw fillets of saithe, red fish and salmon were stored over a period of 2 days at 6 to 9 °C before preparing by frying, deep-frying or cooking in a microwave oven. The raw and prepared fillets were tested for bacterial loads, TVBN (total volatile basic nitrogene) and for the sensorial status. It was shown that saithe and red fish started more rapidly to spoil under these conditions than salmon. The fillets showed growing bacterial populations and produced high amounts of TVBN. Sensory changes, especially in flavour and odour, took place but the scores kept in an acceptable range. The investigations indicated that it is possible to store raw fillets for 1 or even 2 days in refrigerator but due to the loss of quality it is recommended to use only really fresh fillets stored in very clean containers. It was further shown that it is very important to heat fillets sufficiently during cooking or frying in order to destroy all microorganisms and to obtain safe and stable meals.

Qualitätsvergleich zwischen panierten Filetportionen aus einfach- und doppelgefrorenen TK-Blöcken

Single and double frozen fillet blocks of Alaska pollack and cod both commercially processed of unknown shelf life were further processed to breaded battered portions. The quality of these fillet portions were compared using sensory (QDA), physical and chemical methods. It was difficult to differentiate between SF and DF fillets by sensory method because of the absence of differences in flavour attributes. While no differences could to be found in the texture of cod fillets, in Alaska pollack fillets some texture attributes were significantly different. These differences could not be verified by instrumental texture measurement. In all cases the lightness was different between SF and DF fillets. Probably, after having fixed L* values for SF fillets of commercially important fish species as limit this could be employed in the future to differentiate between single and double frozen products. Due to the unknown shelf life it is difficult to evaluate the results. Therefore, the investigation of the influence of double freezing on the quality needs a special sample preparation. The use of randomly taken commercially processed samples seems not to be useful.

Quality changes in canned tilapia stored at ambient and accelerated temperatures

Changes in the quality of canned tilapia packed in oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation. Canned tilapia were found to be microbiologically stable and organoleptically acceptable after six months storage period. Total viable count (TVC) were generally low (2.5 x 10 super(2)). Thermophilic organisms (Clostridium) were absent in all samples. The yield of edible part of tilapia was 72% after dressing. Pre-cooking of tilapia resulted in a loss of 21.5% of its dressed weight. Comparison of canned tilapia with available canned fishes (geisha and bonga) showed similar trends in the taste, proximate composition, microbiological stability and sensory scores.The possibility for investment in tilapia cannary was also investigated. It was found that production of canned tilapia will be economically viable if a ten hectare tilapia farm is used as a source of raw materials.

Vergleich von Ausbeutefaktoren und Eislagerqualität zwischen Kliesche (Limanda limanda) und Scholle (Pleuronectes platessa) aus der Nordsee

North Sea plaice (Pleuronectes platessa) and dab (Limanda limanda) were experimentally stored in ice for 6 days during the 181th cruise of the FRV “Wather Herwig III”. It could be demonstrated that both flat fish species showed the same storage properties and were of a comparable quality until the end of the storage experiment. The quality of both species was determined by sensory assessment of the quality grade, by measuring of the impedance using the German Fischtester VI and the Icelandic RT- tester and pH- and TVB- N- measurements. The average length of North Sea dab is generally small (female: 18,5 ± 3,9 cm; male: 17 ± 2,9 cm), therefore it seemed to be more efficient to process fish portions (eviscerated, head, tail, fins and part of belly flaps removed). The yield by manually processed filets or fish portions from dab is about 30 or 62 %, respectively

Effect of locally available spices on the organoleptic and storage periods of Heterotis niloticus

Investigation were carried out on the effect of some locally available species in the enhancement of the organoleptic quality and the storage periods of smoked Heterotis niloticus using Pprosopis africana as common smoke sources. Samples of fresh H. niloticus were bought, cut into chunks while extract juice from pepper, ginger rhizomes, garlic, onion bulb were used as sources of spices. Samples of fish were divided randomly into five (5) batches dipped into spice extract juices for 10 minutes drained and smoked with common firewood. Treatment without spice extract juice served as control. Each batch of fish was smoked for 7 hours on a drum-made smoking kiln products were individually packaged in polythene bag stored at room temperature and used for sensory evaluation and microbial analysis. Results of the sensory evaluation indicated that there was significant difference (P<0.005) for taste, appearance, colour and overall acceptance for the treatments. Ginger juice extract had the best overall acceptance. Similarly there was significant difference (P>0.05) in the microbial analysis. The garlic juice extract had the longest storage period with minimum total plate and mould count after 8 weeks

Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther)

This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage for 16 weeks were determined. The mean scores for the organoleptic assessment (6.90 and 7.19 for kilishi of Labeo and Hyperopisus respectively) showed that fish kilishi was highly acceptable. Hyperopisus kilishi recorded slightly higher mean scores for the tested organoleptic properties. The declining pattern of the sensory assessment scores with length of storage indicated that the optimum storage period under the room temperature for kilishi made from the experimental fish species in the study area was 6-8 weeks. Further research on appropriate storage methods is desirable. However, preparation of fish kilishi could be explored as alternative preservation technique to reduce fish spoilage especially during the glut in supply and to diversify fish products

Sensorische Bewertung, Mikrobiologie und chemische Kenngrößen von eisgelagertem Wittling (Merlangius merlangus)

During the 160th research cruise of the FRV "Walther Herwig III" in the North Sea in May 1995 an ice-storage experiment with whiting was performed. Gutted whiting with and without spleen was stored in melting water-ice. Freshness and/or spoilage were monitored by measuring sensory, chemical, physical and microbiological indicators. It was found that besides the classical sensory assessment on the cooked sample and the EU-quality grading scheme, the microbiological counts were of major importance for the determination of the degree of freshness or spoilage. The cfu (colony forming units) of spoilage bacteria on the skin correlated significantly with time in ice. A very good correlation was also found for the cfu of spoilage bacteria with the sensory assessed odour of the cooked fillet sample. The measurement of the fish tissue with the Intellectron Fischtester VI and the determination of the creatine content in fillet are both suitable freshness and spoilage indicators. The pH-value measured in different body compartments and in musele homogenate and the ammonia content are only of limited value for freshness determination. Removal of kidney did not influence the shelf life.

Haltbarkeit von Nordsee-Wittling (Merlangius merlangus) bei Lagerung in schmelzendem Eis

North-Sea whiting shows a much shorter shelf life in melting ice than other gadoid fishes like saithe, cod and haddock. It can be stored for a maximum of 14 days in ice before being rated as unfit for human consumption. Appropriate freshness indicators for whiting are: sensory tests, dimethylamine- and trimethylamine oxide-nitrogen, creatine content. Of most value for whiting is the determination of thc electric resistance by the fishtester VI.

Bewertung von Frische- und Verderbsindikatoren bei der Eislagerung von Schollen (Pleuronectes platessa)

An iced storage experiment with plaice was conducted during the 1l5th cruise of FRV "Walther Herwig II" in the North Sea. Iced stored plaice were rated by sensory methods as saleable until day 18 of iced storage and as edible until day 20. In addition to the sensory tests the Fischtester VI readings and the pH-value measured in muscle homogenate proved to be useful freshness indicators, while TVB-N is a typical spoilage indicator.

Zum Auftreten von Geruchs- und Geschmacksabweichungen ("Tainting") bei Frühjahrsheringen (Clupea harengus) aus der Ostsee

An account of the occurrenee of tainting in fish and seafood with special consideration of spring spawning herring from the Baltic Sea (estuary of the river Oder) is given. About 26 % of the herring samples examined by sensory methods showed tainting. In general the intensity of taint was weak or moderate and weaker as observed years ago. Also in fishery products (pickled herring, deep fried herring in marinade) processed from tainted herrings the same or a similar sensory intensity of taint as in the raw material was observed. The source of taint is not dear. A pollution with halogenphenols from the sea water could be possible. In further investigations we will monitor the further development and try to identify the tainting compounds.

Flatfish herding behavior in response to trawl sweeps: a comparison of diel responses to conventional sweeps and elevated sweeps

Commercial bottom trawls often have sweeps to herd fish into the net. Elevation of the sweeps off the seaf loor may reduce seafloor disturbance, but also reduce herding effectiveness. In both field and laboratory experiments, we examined the behavior of flatfish in response to sweeps. We tested the hypotheses that 1) sweeps are more effective at herding flatfish during the day than at night, when fish are unable to see approaching gear, and that 2) elevation of sweeps off the seafloor reduces herding during the day, but not at night. In sea trials, day catches were greater than night catches for four out of six flatfish species examined. The elevation of sweeps 10 cm significantly decreased catches during the day, but not at night. Laboratory experiments revealed northern rock sole (Lepidopsetta polyxystra) and Pacific halibut (Hippoglossus stenolepis) were more likely to be herded by the sweep in the light, whereas in the dark they tended to pass under or over the sweep. In the light, elevation of the sweep reduced herding, and more fish passed under the sweep. In contrast, in the dark, sweep elevation had little effect upon the number of fish that exhibited herding behavior. The results of both field and laboratory experiments were consistent with the premise that vision is the principle sensory input that controls fish behavior and orientation to trawl gear, and gear performance will differ between conditions where flatfish can see, in contrast to where they cannot see, the approaching gear.

Effects of rapid decompression and exposure to bright light on visual function in black rockfish (Sebastes melanops) and Pacific halibut (Hippoglossus stenolepis)

Demersal fishes hauled up from depth experience rapid decompression. In physoclists, this can cause overexpansion of the swim bladder and resultant injuries to multiple organs (barotrauma), including severe exophthalmia (“pop-eye”). Before release, fishes can also be subjected to asphyxia and exposure to direct sunlight. Little is known, however, about possible sensory deficits resulting from the events accompanying capture. To address this issue, electroretinography was used to measure the changes in retinal light sensitivity, flicker fusion frequency, and spectral sensitivity in black rockfish (Sebastes melanops) subjected to rapid decompression (from 4 atmospheres absolute [ATA] to 1 ATA) and Pacific halibut (Hippoglossus stenolepis) exposed to 15 minutes of simulated sunlight. Rapid decompression had no measurable influence on retinal function in black rockfish. In contrast, exposure to bright light significantly reduced retinal light sensitivity of Pacific halibut, predominately by affecting the photopigment which absorbs the green wavelengths of light (≈520–580 nm) most strongly. This detriment is likely to have severe consequences for postrelease foraging success in green-wavelength-dominated coastal waters. The visual system of Pacific halibut has characteristics typical of species adapted to low light environments, and these characteristics may underlie their vulnerability to injury from exposure to bright light.

Historical knowledge of sharks: ancient science, earliest American encounters, and American science, fisheries, and utilization

In western civilization, the knowledge of the elasmobranch or selachian fishes (sharks and rays) begins with Aristotle (384–322 B.C.). Two of his extant works, the “Historia Animalium” and the “Generation of Animals,” both written about 330 B.C., demonstrate knowledge of elasmobranch fishes acquired by observation. Roman writers of works on natural history, such as Aelian and Pliny, who followed Aristotle, were compilers of available information. Their contribution was that they prevented the Greek knowledge from being lost, but they added few original observations. The fall of Rome, around 476 A.D., brought a period of economic regression and political chaos. These in turn brought intellectual thought to a standstill for nearly one thousand years, the period known as the Dark Ages. It would not be until the middle of the sixteenth century, well into the Renaissance, that knowledge of elasmobranchs would advance again. The works of Belon, Salviani, Rondelet, and Steno mark the beginnings of ichthyology, including the study of sharks and rays. The knowledge of sharks and rays increased slowly during and after the Renaissance, and the introduction of the Linnaean System of Nomenclature in 1735 marks the beginning of modern ichthyology. However, the first major work on sharks would not appear until the early nineteenth century. Knowledge acquired about sea animals usually follows their economic importance and exploitation, and this was also true with sharks. The first to learn about sharks in North America were the native fishermen who learned how, when, and where to catch them for food or for their oils. The early naturalists in America studied the land animals and plants; they had little interest in sharks. When faunistic works on fishes started to appear, naturalists just enumerated the species of sharks that they could discern. Throughout the U.S. colonial period, sharks were seldom utilized for food, although their liver oil or skins were often utilized. Throughout the nineteenth century, the Spiny Dogfish, Squalus acanthias, was the only shark species utilized in a large scale on both coasts. It was fished for its liver oil, which was used as a lubricant, and for lighting and tanning, and for its skin which was used as an abrasive. During the early part of the twentieth century, the Ocean Leather Company was started to process sea animals (primarily sharks) into leather, oil, fertilizer, fins, etc. The Ocean Leather Company enjoyed a monopoly on the shark leather industry for several decades. In 1937, the liver of the Soupfin Shark, Galeorhinus galeus, was found to be a rich source of vitamin A, and because the outbreak of World War II in 1938 interrupted the shipping of vitamin A from European sources, an intensive shark fishery soon developed along the U.S. West Coast. By 1939 the American shark leather fishery had transformed into the shark liver oil fishery of the early 1940’s, encompassing both coasts. By the late 1940’s, these fisheries were depleted because of overfishing and fishing in the nursery areas. Synthetic vitamin A appeared on the market in 1950, causing the fishery to be discontinued. During World War II, shark attacks on the survivors of sunken ships and downed aviators engendered the search for a shark repellent. This led to research aimed at understanding shark behavior and the sensory biology of sharks. From the late 1950’s to the 1980’s, funding from the Office of Naval Research was responsible for most of what was learned about the sensory biology of sharks.

Nutritional properties of the invasive lionfish: A delicious and nutritious approach for controlling the invasion

Lionfish, Pterois volitans and P. miles, are native to the Indo-Pacific and have recently invaded the Western Atlantic Ocean. Strategies for control of this invasion have included limited removal programs and promotion of lionfish consumption at both local and commercial scales. We demonstrate that lionfish meat contains higher levels of healthy n-3 fatty acids than some frequently consumed native marine fish species. Mean lionfish fillet yield was 30.5% of the total body wet weight, a value that is similar to that of some grouper and porgy species. A sensory evaluation indicated that lionfish meet the acceptability threshold of most consumers.

Histochemical studies on the olfactory epithelium of some hillstream teleosts

Living specimens of Barilius bendelisis, Crossocheilus latius latius, Torputitora, Glyptothorax pectinopterus and Pseudecheneis sulcatus were collected from the streams and rivers of Garhwal Himalaya. Histochemical localization of carbohydrates (1:2 glycol groups, glycogen, B-metachromasia and acid mucopolysaccharides), proteins and protein bound NH sub(2) group, bound lipids and the enzymes (acid and alkaline phosphatases) in the olfactory epithelium were studied. The receptor, supporting basal and mucous cells show varying degrees of distinction and distribution of these substances. The enzymes are present on the surface of the epithelium, sensory hairs and the boundaries of mucous cells only.