The study and production of fish sauce from Caspian Sea lam fish with traditional fermentation method and microbe and enzyme adding method and identification of important bacteria

Fish sauce is a popular fermented product used in south Asian countries which is made from different small fishes in this research work it was attempted to produce fish sauce from kilka of the Caspian sea, the fish sauce was made from three models of kilka ,such as whole kilka , cooked whole kilka and dressed kilka , each of these models treated it four different fashions of fermentation such as:1- Traditional method, 2- Enzymatic method 3- Microbial method, 4- Mixture of enzyme and microb The results of this investigation showed that time of fermentation for the traditional method was six month, enzymatic method one month, microbial method 3 month and the mixture of enzyme and microb 1 month. The rate of fermentation was least for dressed Kilka, microbial and biochemical changes of Kilka fish sauce were evaluated, total bacterial count was 2.1-6.15 log cfu/ml total volatile nitrogen (TVN) in samples recorded was 250 mg /100g, the amount of protein varied between 10-13 percent, the name of commercial enzymes added was Protamex and Flavourzyme, the bacteria added was L act ob acillus and Pediococous, fish sauce containers fish and 20% salt, temperature of keeping for fermentation was 37 degree c for 6 month.

Cage culture of sea bass in Malaysia

The article discusses the cage culture practice of sea bass (Lates calcarifer) in Malaysia. Problems on feed and seed supply and overcrowding are also discussed. Despite these problems, seabass cage culture still continuously booms.

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.

Dispersion, population dynamics and stock assessment of Caspian Sea prawns, genus Palaemon in Guilan Province coastal waters

Biological aspects, population dynamics and stock assessment of the Caspian Sea prawns Palaemon adspersus and Palaemon eleganse were investigated in Guilan coastal water of the Caspian Sea. Sampling was done monthly with a bottom trawl with mesh size of 3 mm in cod end in 0 - 5 m and 5 - 10 m depth in areas as Astra, Shafa Roud, Anzali, Chonchanan Chamkhaleh and Chaboksar during year 2002. Results of one year sampling showed that mean total length of Palaemon adspersus (pooled data) was 39.9±6.84 mm (X±SD) and mean wiegth was 1.133±0.67 g. The mean total length of females and males was 41.6±7.5 mm and 37.9±5.2 mm respectively and mean weight for the mentioned sexes was 1.353±0.65 g and 0.868±0.38 g respectively. There was significant differences in mean length and weight of females and males (P<0.05). The mean total annual sex ratio of males: females for this species was 1.4 and this sex ratio deviated significantly from 1:1 (X2, P<0.05) and biased towards males in the population of this species. The spawning season of Palaemon adspersus begins in April and ends in September with a peak in June . Mean fecundity of this species was 1994.5 ± 506.6 . The growth coefficients Loo and K for females were estimated as 58.5 mm and 2.3 /Year and for males as 55.9 mm and 2.6 /year respectively . The mean CPUA ( catch / Km2 ) for this species was 9.99 ± 33.2 kg / km2 and the correspondance biomass was calculated as 5067.7 kg in 0 - 10 m depth . The mean total length of Palaemon elegans (pooled data ) was 27.5 ± 5.7 mm (X±S.D) and mm and 24.01±4.18 mm respectively and mean weight for the mentioned sexes were was 0.553 ± 0.3 g and 0.237±0.15 g respectively. There was significant differences in mean length and weight of females and males (P<0.05). The mean total annual sex ratio of males:females for this species was 0.57 and in this species also sex ratio differed significantly from 1:1 (X2, P<0.05) and skewed towards females in the population of this species. The spawning season of Palaemon elegans extended from May to September with a peak in July . Mean fecundity of this species was 642.7±313.4. The growth coefficients LOO and K for females were estimated as 42.119 mm and 2.40 /Year and 33.87 mm and 2.50 /year for males respectively. The mean. CPUA ( catch/ Km2 ) for this species was 0.75±3.86 kg/km2 and the correspondance biomass was calculated as 382.1 kg in 0-10 m depth .

A glimpse into some sea cucumbers in Panay, Philippines

Except for coastal dwellers, most Filipinos do not know what sea cucumbers are, although most must have dined on them at some time. A description is given of what sea cucumbers are and how they look, how they are processed and how they are cultured. Sea cucumbers, which belong to the families Holothuridae and Stichopodidae, have a worldwide distribution and are found in large numbers in the Indo-West Pacific region. In the Philippines, sea cucumbers have never been cultured, although it is one of the sources of dried sea cucumbers in the international market. This is most probably due to the fact that wild supply has apparently been sufficient for trading.

Retail prices of split, smoked, dried bream and dried Lake Tanganyika sardines at Lusaka markets, 1968-1970

This paper reports the results of a retail price survey at Lusaka markets on split, smoked, dried bream (Tilapia spp.) in 1968-69 and dried Lake Tanganyika sardines (Limnothrissa miodon and Stolothrissa tanangicae) in 1969-70. During the survey periods the average prices of these products maintained a level 70% to 130% higher than those fixed by the Government. Price fluctuations in relation to season, size and quality of the products were discussed. The prices were affected by season and size of the products but not by quality in terms of appearance and smell of the non-cooked products.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.