Freezing characteristics of tropical fishes 2. Tilapia (Tilapia mosambica)

Tilapia from fresh water and brackish water-sources behaved differently during iced and frozen storage. The former showed an ice storage shelf life of about 13 days while the latter showed signs of spoilage beyond 10 days. In their respective freezing characteristics, the samples from the two sources exhibited far more significant variations. The fresh water type iced for 13 days preserved well for over 24 weeks when frozen and kept at a temperature of -18° C, while the brackish water variety held in ice for 10 days and subsequently frozen gave a shelf life of only 8 weeks under similar conditions.

Morphological, biochemical and growth characteristics of Serratia strains isolated from sardine (Sardinella longiceps)

Two aerobic, gram-negative asporogenous, red-pigmented, rod-shaped bacterial strains were isolated from oil sardine (Sardinella longiceps). Their morphological, biochemical and growth characteristics are reported. The pigment was identified to be a prodigiosene. The strains were found to resemble Serratia plymuthica. Effect of temperature and certain carbohydrates on pigmentation was also studied. Iron was found to inhibit pigmentation, and mannitol or sorbitol removed such inhibition.

Freezing characteristics of tropical fishes III. Spotted seer (Scomberomorus guttatus)

Skin-on fillets of spotted seer were frozen individually with different pre-freezing ice storage periods, and stored at -23°C and -l0°C. The frozen storage shelf life was evaluated, with respect to holding time in ice prior to freezing, by examining the extent of oxidative rancidity, protein denaturation, organoleptic changes etc. Fillets with pre-freezing ice storage periods of 0, 3, 5 and 7 days had frozen storage shelf-life of 32, 24, 20 and 16 weeks respectively at -23°C. The fillets stored in ice for more than 7 days are unsuitable for further processing. Storage temperature greatly affected keeping quality of frozen fillets. Freshly frozen fillets stored at -10°C became unpalatable at 16-20 weeks as compared to 28-32 weeks for the fillets stored at -23°C.

Development and storage characteristics of dehydrated salt mince from low priced fish

The study showed that less initial moisture with high salt content will be the best condition for enhanced storage life of dehydrated salt mince. Between sample I (10% salt per meat weight) and sample II (15% salt per meat weight) the latter was comparatively better in colour, odour and longer shelf-life. At room temperature the dehydrated salt mince has not showed any increase in total bacterial count. It is also found that the storage life of the salt mince can be enhanced to a significant extent by lowering the moisture content to below 10% and increasing the salt content to above 30%. Peroxide value, free fatty acid value, total volatile nitrogen and trimethylamine registered gradual increase during storage at room temperature for all the three samples. Among the three samples, the sample treated with 0.1% citric acid and 0.125% butylated hydroxy anisole was comparatively better in appearance and showed less rancidity as indicated by TBA values, up to a period of 15 weeks and thereafter all the three samples were almost similar in storage characteristics. Hence, the treatment with citric acid and B.H.A. has apparently not much significance in improving shelf-life and quality of salted dehydrated fish mince.

High temperature processing of fish sausage 1. - An improved technique

An improved technique for the preparation of fish sausage (Nemipterus japonicus) over the conventional method (90°degree C for 1 h) has been evolved by processing at a temperature of 115.6°degree C (4.5 kg) for 20 min. The overall quality characteristics of fish sausage, particularly its colour, texture and appearance remained unchanged and the product was in good condition up to 9 days at ambient temperature in contrast to the shelf life of 3 days by conventional method. The design of the equipment used for the processing of fish sausage and the method of operation are described. The keeping quality of the product from an organoleptic stand point was also studied

Effect of water washing on biochemical and gel characteristics of minced meat from croaker fish (Johnius gangeticus)

Quality of analog fishery products invariably depends on the gel characteristics and nutritional status of minced meat. With an objective to find out the effect of water washing on kamaboko gel, the minced meat from Croaker fish was washed for four times (5 minutes each) using chilled water at a temperature of 8-10°C. Results reflected noticeable improvement in folding test and SSN% of kamaboko with essential decrease in fat content, water soluble proteins, expressible water and quality parameters like NPN, VBN, TMA, FFA and PV denoting superior gel quality than control sample after repeated washing. The results indicated that there was a definite improvement in functional properties such as gel forming ability, expressible water content of the croaker minced meat essential decrease in fat content, water soluble proteins, expressible water and quality parameters after each wash, but two washes of 5 minutes duration each was necessary to achieve satisfactory results.

Study biological characteristics related with development and reproduction in Barbus capito on the southern coast of the Caspian Sea, Gilan Province

In the present research, a total of 207 pieces of fish from 25 sampling stations in Gilan Province coasts in the years 2001-2002 were biologically studied in terms of their growth and development, reproduction and feeding. The average length and weight of the fishes are increased, as they get older. The highest index of length and weight growth is observed in the years 1 to 2. As the age increases, gradient of length and weight growth diagrams decrease. In studying the relation between length and weight, it was observed that proportionate to the total length, the weight is increased progressively. The fatness coefficient index in the initial years of life and prior to maturity is higher than the post maturity period. As the age increases, the decrease of this index is observable. The fatness coefficient index rate is directly related to index of fullness. The highest Gonadosomatic Index is seen in the months of June and July, i.e. at the times of spawning; and the lowest index rate is observed in the months of November and December. The appropriate temperature for reproduction of these species is from 18 to 22 degree centigrade. The Gonadosomatic Index is higher in spring and summer seasons as compared with autumn and winter. Besides, as the fishes become aged, the amount of the said index increases in a manner that the gradient of it in the years to maturity is less than the maturity time and thereafter. Sexual maturity stages in different months are directly related to Gonadosomatic index, and increase as the age increases. The sexual ratio of male fishes to the female fishes in terms of number is plus one prior to maturity; about one at the time of maturity and minus after maturity. In general the frequency of male fishes as compared with female fishes in all group ages is approximately two times. The fecundity mean, and the diameter and the rate of eggs will substantially increase, as the Gonadosomatic index rises. The maturity age in the male fishes is 3 to 4 years and in female fishes is 4 to 5 years. The spawning of this species in rivers occurs repeatedly and in different time intervals, and do not take place once (Asyncronous). The Gastrosomatic index is directly related to index of fullness and will decrease, as the age increases. The index of fullness is relatively the months of April and May. The underlying reason is the need of the fishes to energy for reproduction. As the spawning time commences, the index of fullness moves down and the downward direction continues. After spa g mg and reduction of the volume of energy in the body, the index of fullness rises, and it will be substantially high until the beginning of fall. In fall and winter as it gets cold, the index of fullness moves downward and the body fat deposits are used. A correlation is shown between the changes in vacuity index and fullness indices. This means that as the fullness index rises, the vacuity index decreases, and vice versa. The Hepatosomatic index prior to the reproduction is at the highest amount and after spawning is at the lowest. No correlation is observed between the fullness and Hepatosomatic indices. In other words reproduction is an inherent and instinct originated matter; and its cycle goes on, alternately and in an orderly manner, upon completion of germinal cells, even when it coincides with reduction or stoppage of somatic cell growth. The rising trend of Hepatosomatic starts in August and will continue until the next July. The volume of fat around digestive tract is severely reduced in early spring and this trend will reach its apex in summer season. In the cold seasons, i.e. the fall and winter, the accumulation of fat around digestive tract increases. Consequently, a meaningful and inverse relation is observed between index of fullness, also the progress of sexual maturity stages and the volume of fat.

Physical and chemical characteristics of major aquatic ecosystems in the Victoria and Kyoga lake basins

The physical-chemical characteristics of any aquatic ecosystem include pH, conductivity, and temperature, water transparency, nutrient and the chlorophyll-a levels. Physical and chemical factors of any ecosystem determine the type and quality of flora present in it and these forms the basis on which the system operates. The elements required in largest amounts for plant productions are carbon, phosphorus, nitrogen, and silicon, which is important for diatoms as a major component of the cell wall. Nutrients may limit algal productivity in the tropics despite the high temperature there allowing rapid nutrient recycling. Nutrients most likely to be limiting African lakes are nitrogen (Talling & Talling 1965; Moss 1969; Lehman & Branstrator 1993, 1994) and phosphorus (Melack.et al l982; Kalff 1983) while silicon may limit diatom growth (Hecky & Kilham 1988). The objective of the study is to investigate the impact of physical-chemical characteristics on the distribution and abundance of organisms in the major aquatic ecosystems.

Investigations of the present factors affecting the population characteristics and relative abundance of nile perch (Lates niloticus) at selected trawling sites of western part of Lake Victoria, Uganda, Kagegi Gulf

This report is based on the investigation of the factors affecting population characteristics and relative abundance of Nile perch in selected sites of Kagegi Gulf Lake Victoria Uganda in the month of November 2006. Nine (9) stations were sampled at depth strata of 0-10, 10-20, 20-30 and 30-40 m the mean catch rates were as follows; 8.75±5.5, 4.77±2.3, 6.33±0.3 and 1.34±1.1 tonnes per square kilometer respectively. The catch rates differed at various depth levels with p-value of 0.2940 at 5% level of significance. Limnological parameters were temperature 25.15±0.28, 23.68±0.20, 24.74±0.13 and 25.3±0.20°C; pH of 8.0±0.00, 7.7±0.11; 7.66±0.33 and 6.32±0.14, dissolved oxygen 7.37±0.24, 6.44±0.30, 6.32±0.14 and 6.22±0.14 mg/l; Total nitrogen 589.82±97.2, 514.34±68.8, 690.44±257.8 and 809.03±45.02 µgL-respectively with a p-value of 0.4392 at 5% level of significance. Prey type of Nile perch indicated 65.2% of haplochromine in 0-10 m depth and other strata >10 metre were dominated by Caridina nilotica. Generally investigations indicated that the catch rates of Nile perch at Kagegi gulf in various depth strata probably depended on both the physical and chemical parameters mentioned above.

Changes in catches and biological characteristics of Nile tilapia (Oreochromis niloticus Linnaeus) in Lake Wamala (Uganda) under changing climatic conditions

There have been changes in catches and biological characteristics of the Nile Tilapia, Oreochromis niloticus (Linnaeus) in Lake Wamala (Uganda) since its introduction and establishment, but the factors which have contributed to these changes are not adequately understood. This study examined changes in catches and biological characteristics of Nile tilapia in relation to changes in temperature, rainfall and lake depth to provide an understanding of the role of changing climatic conditions. There was an increase in minimum, maximum and average temperature since 1980, but only minimum (0.021ºCyr-1) and average (0.018ºCyr-1) showed a significant trend (p < 0.05). Rainfall increased by 8.25 mmyr-1 since 1950 and accounted for 79.5% of the water input into the lake while evaporation accounted for 86.2% of the water loss from the lake. The lake depth was above 4 m during the years rainfall was above normal average of 1180 mm, except during the period 2011-2014. The contribution of Nile tilapia to total catch and CPUE changed with rainfall and lake depth up to 2000, after which they decreased despite increase in rainfall. There was a strong positive correlation between lake depth and average total length of Nile tilapia (r = 0.991, p < 0.001) and length at 50% maturity (r = 0.726, p < 0.001). The length-weight allometry between high and low lake depths was significantly different [t (6) = 3.225, p < 0.05], with Nile tilapia being heavier (for a given length) at high lake depth than at low lake depth. Fecundity of Nile tilapia was higher and egg diameter lower than what is reported in literature. Nile tilapia shifted from algal dominated diet during the wet season to include more insects during the dry season. The study showed that the catches and biological characteristics of Nile tilapia change with climate and hydrological factors and these need to be considered in management of the fisheries of Lake Wamala.

The study of correlation between sea surface temperature (SST) by using the NOAA-AVHRR data and compare this data with temperature measurement in the Caspian Sea

The changes in time and location of surface temperature from a water body has an important effect on climate activities, marine biology, sea currents, salinity and other characteristics of the seas and lakes water. Traditional measurement of temperature is costly and time consumer due to its dispersion and instability. In recent years the use of satellite technology and remote sensing sciences for data acquiring and parameter and lysis of climatology and oceanography is well developed. In this research we used the NOAA’s Satellite images from its AVHRR system to compare the field surface temperature data with the satellite images information. Ten satellite images were used in this project. These images were calibrated with the field data at the exact time of satellite pass above the area. The result was a significant relation between surface temperatures from satellite data with the field work. As the relative error less than %40 between these two data is acceptable, therefore in our observation the maximum error is %21.2 that can be considered it as acceptable. In all stations the result of satellite measurements is usually less than field data that cores ponds with the global result too. As this sea has a vast latitude, therefore the different in the temperature is natural. But we know this factor is not the only cause for surface currents. The information of all satellites were images extracted by ERDAS software, and the “Surfer” software is used to plot the isotherm lines.