Seabed classification for trawlability determined with a multibeam echo sounder on Snakehead Bank in the Gulf of Alaska

Rockfishes (Sebastes spp.) tend to aggregate near rocky, cobble, or generally rugged areas that are difficult to survey with bottom trawls, and evidence indicates that assemblages of rockfish species may differ between areas accessible to trawling and those areas that are not. Consequently, it is important to determine grounds that are trawlable or untrawlable so that the areas where trawl survey results should be applied are accurately identified. To this end, we used multibeam echosounder data to generate metrics that describe the seafloor: backscatter strength at normal and oblique incidence angles, the variation of the angle-dependent backscatter strength within 10° of normal incidence, the scintillation of the acoustic intensity scattered from the seafloor, and the seafloor rugosity. We used these metrics to develop a binary classification scheme to estimate where the seafloor is expected to be trawlable. The multibeam echosounder data were verified through analyses of video and still images collected with a stereo drop camera and a remotely operated vehicle in a study at Snakehead Bank, ~100 km south of Kodiak Island in the Gulf of Alaska. Comparisons of different combinations of metrics derived from the multibeam data indicated that the oblique-incidence backscatter strength was the most accurate estimator of trawlability at Snakehead Bank and that the addition of other metrics provided only marginal improvements. If successful on a wider scale in the Gulf of Alaska, this acoustic remote-sensing technique, or a similar one, could help improve the accuracy of rockfish stock assessments.

Marine and estuarine ecosystem and habitat classification

The Ecological Society of America and NOAA's Offices of Habitat Conservation and Protected Resources sponsored a workshop to develop a national marine and estuarine ecosystem classification system. Among the 22 people involved were scientists who had developed various regional classification systems and managers from NOAA and other federal agencies who might ultimately use this system for conservation and management. The objectives were to: (1) review existing global and regional classification systems; (2) develop the framework of a national classification system; and (3) propose a plan to expand the framework into a comprehensive classification system. Although there has been progress in the development of marine classifications in recent years, these have been either regionally focused (e.g., Pacific islands) or restricted to specific habitats (e.g., wetlands; deep seafloor). Participants in the workshop looked for commonalties across existing classification systems and tried to link these using broad scale factors important to ecosystem structure and function.

An objective classification of climatic regions in the Pacific and Indian oceans

We have applied a number of objective statistical techniques to define homogeneous climatic regions for the Pacific Ocean, using COADS (Woodruff et al 1987) monthly sea surface temperature (SST) for 1950-1989 as the key variable. The basic data comprised all global 4°x4° latitude/longitude boxes with enough data available to yield reliable long-term means of monthly mean SST. An R-mode principal components analysis of these data, following a technique first used by Stidd (1967), yields information about harmonics of the annual cycles of SST. We used the spatial coefficients (one for each 4-degree box and eigenvector) as input to a K-means cluster analysis to classify the gridbox SST data into 34 global regions, in which 20 comprise the Pacific and Indian oceans. Seasonal time series were then produced for each of these regions. For comparison purposes, the variance spectrum of each regional anomaly time series was calculated. Most of the significant spectral peaks occur near the biennial (2.1-2.2 years) and ENSO (~3-6 years) time scales in the tropical regions. Decadal scale fluctuations are important in the mid-latitude ocean regions.

An objective method to monitor and quantify texture of salted herring during ripening in barrels at 4°C

Changes in the texture (elastic nature) of the flesh of barrel salted herring during the ripening process at 4°C have been monitored. The method employs the analysis of stress-relaxation curves after compression to half of the sample thickness on an lnstron Model 1112. The parameter 'T/P' for each sample represents the reciprocal of the gradient of a line connecting P and T0.368p. This parameter characteristic of each sample's texture was calculated as the ratio of 'T/P' where, T is the relaxation time and is defined as the time required for a stress at constant strain to decrease to 1/e of its original value, where 'e' is the base of natural logarithms (2.7183). Since 1/e=0.368, the relaxation time is the time required for the force to decay to 36.8% of its original value. P is the peak height of the curve (i.e. the force value at the maximum height). This method was adopted from the bakery industry for testing the degree of gluten development in bread dough. The 'T/P' values obtained over the course of ripening for differently treated salted-herring in barrels ranged between 1 and 12. The trends in 'T/P' value, during ripening period for the different samples, appeared to be parallel changes in texture perceived by sensory observation (subjective measurement), although the heterogeneous nature of the samples gave standard deviations, about the replicate sample mean, around 5%. The method appears promising as an objective measure for monitoring this aspect of the textural quality of barrel salted-herring through ripening if reproducibility of test results can be improved by more careful standardization of sample preparation and test protocol.

Dried fish cakes with improved texture

To overcome the problem of underutilization of marine by-catches, Basu et al. (1985) developed fish cube from minced fish meat. Although the product was acceptable, it had little rubbery texture. An attempt was made to improve the texture of the cake by several methods. It was found that 5% tapioca starch along with 3% texturised soybean protein improved the texture and juiciness of the rehydrated product. Preheating of the minced meat at 70°C for 30 minutes also improved the texture appreciably. It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture. The dehydrated product (moisture 19-20%) thus prepared had a shelf life of six months at ambient temperature.

A programme to carry out analysis of variance: two-way classification on Micro 2200

A brief description is given of a program to carry out analysis of variance two-way classification on MICRO 2200, for use in fishery data processing.