The role of farmed fish in the diets of the resource-poor in Egypt.

The Egyptian aquaculture industry provides more than 100,000 full-time or part-time jobs and produces the country’s least-expensive farmed animal protein. Thus, aquaculture plays an important role in both sustaining livelihoods and improving the diet quality and nutritional health of Egyptians, including a significant proportion of the 25.5% who are resource-poor. Recognizing this dual role, WorldFish has promoted sustainable growth in Egyptian aquaculture for more than 20 years. Through its work, WorldFish has identified a lack of quality data about fish consumption preferences and practices. Eager to fill this knowledge gap, WorldFish partnered with the Environment and Development Group (EDG) to study consumption of fish, red meat and poultry among the resource-poor in Egypt. This study aimed to characterize current consumer preferences for and consumption patterns of animal-source foods, comparing red meat, poultry and fish. The resulting data is meant to contribute to a better understanding of what drives demand for fish among the resource-poor in Egypt, allowing value chain actors to more successfully market their products to this segment of the population.

Impact of community-based fisheries management practices on production and species diversity in Turag-Bangshi basin floodplains in Kaliakoir, Gazipur, Bangladesh

The study was conducted to investigate the communities perception and compliance to community-based fisheries management (CBFM) in Turag-Bangshi floodplains under Kaliakoir, Gazipur District. Measures such as ban on use of the harmful fishing gears, seasonal fishing closure, halt of fry fishing, halt of dewatering of beels and the impact of establishment of sanctuaries on fish production and species diversity were introduced by MACH project. Almost all members of the communities in Turag-Bangshi MACH (Management of Aquatic Ecosystem through Community Husbandry) site welcomed the introduction and complied with the implementation of all management measures which helped stopped use of harmful fishing gears, ensured survival and breeding of brood fish in the rainy season, protected and allowed fry to grow big, restored lost and degraded fisheries and organized communities for sustainable development of the fisheries. A total of 51 species of fishes were found in Makosh beel (natural depression). Among these, small indigenous species (SIS) under Cyprinidae family (Puntius sophore) was the most dominant. Many species available in the past recorded disappeared from the Makosh beel due to loss of habitat and industrial pollution that damaged spawning and nursery grounds of fish. Introduction of some selective native endangered species (Nandus nandus, Notopterus notopterus, Ompok pabda and Labeo calbasu) by MACH in the Turag-Bangshi water bodies increased diversity of species from 82 to 95. Over a period of five years during MACH intervention, the average production remained nearly 200% higher than the baseline production of 57 kg/ha to present 207 kg/ha due to maintaining sanctuaries and the closed fishing seasons. Per capita daily fish consumption of the surrounding communities also increased by 78% (from 27 to 48 g/person/day) which is much higher than the national average fish consumption in Bangladesh. The implementation of community-based MACH project management measures substantially improved fish habitat, production, consumption and socio-economic conditions of the surrounding communities. The model can be used to improve the floodplains of Bangladesh.

Impact of small indigenous species of fish (SIS) on livelihood of local fishing community in two upazilas of Mymensingh

The fisher folk used to catch small indigenous species of fish (SIS) from rivers, canals, wetlands and floodplains at little or no cost for their livelihood. Surplus fish was sold at the local market to generate some little capital for the households. The livelihood and consumption of SIS in fishing community of two upazilas viz. Trisal and Ishwarganj under Mymensingh district were studied for 3 months in 2004. Most of the fisher folk of the study areas belong to resource-poor section of the society living below the poverty level. Majority of them had no cultivable land. As professional fishers they face many problems during lean fishing period from January to April due to little or non-availability of fish. Majority of the fisher households consumed SIS three to four days a week. The fisher households of Trisal upazila consumed more small fish than those of Ishwargonj upazila. More than 50% respondents consumed <20 g SIS/day and 20% consumed >40 g SIS/day in Trisal upazila. On the other hand, in Ishwargonj upzila, most of the fisher households (66%) were found to consume <20 g SIS/day. SIS was mostly available from July-December in rivers, wetlands (beels), and canals, and income from fishing was reported to be good. The dominant SIS was Puntius spp., Mystus spp., Anabas testudineus, catfishes, mola, and small prawns. Non-indigenous species like tilapia was also dominant in Trisal upzila where aquaculture practices were well established.

Cathodic protection of aluminium sheathed wooden fishing boats with ternary aluminium anodes

Results of laboratory and field trials on cathodic protection of aluminium sheathing in fishing boats by ternary aluminium anodes are presented. The high negative potential of 1.06 V with respect to saturated calomel electrode, its appreciably low anodic polarization and high current output are favourable factors for using the ternary aluminium anodes. The low rate of consumption of the anode material under service trials attests its economic viability.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.

Annual Report of the Game and Fisheries Department for the year ended 31st December, 1953

Summary of fish production on main lakes of Uganda 1953, consumption of fish in Uganda 1953, imports and exports of fish, including reports from the different regions Fisheries by Regions (1) Lake Victoria (2) Lake Albert (3) Lake Kyoga and Waters of Eastern Uganda Lakes George, Edward, Fish Farming, Dams and miscellaneous minor waters. It includes information on: Angling which includes Trouting, Nile Perch fishing and Tiger Fishing, Ripon Falls Barbel and Tailpiece.