Fish products of 6 Asian countries

The paper gives an overview of the 11 main categories of fish products resulting from the survey in Brunei Darussalam, Indonesia, Malaysia, Philippines, Singapore and Thailand.

Study of effect Rosmarinus officinalis oil and nisin on the growth of Streptococcus iniae in lab conditions and fillets of rainbow trout (Oncorhynchus mykiss)

Fish are an important part of a healthy diet since they contain high quality protein, but typically present a low fat percent when compared to other meats. Fish is an extremely perishable food commodity. On the other hand, food borne diseases are still a major problem in the world, even in well-developed countries. The increasing incidence of food borne diseases coupled with the resultant social and economic implications means there is a constant striving to produce safer food and to develop new antimicrobial agents concerns over the safety of some chemical preservatives and negative consumer reactions to preservatives they perceive as chemical and artificial, have prompted on increased interest in more ‘‘naturalgreen’’ alternatives for the maintenance or extension of product shelf-life. Particular interest has focused on the potential applications of plant essential oils. However, to establish the usefulness of natural antimicrobial preservatives, they must be evaluated alone and in combination with other preservation factors to determine whether there are synergistic effects and multiple hurdles can be devised. In this study, were evaluated the effects of different concentrations of Rosmarinus officinalis and nisin and storage time (15 days) on growth of Streptococcus iniae GQ850377 in a lab conditions and a food model system (fillets of rainbow trout) in 4 and 8 °C. In addition, we also studied multi factorial effects of four different concentration of rosemary, three different concentrations of nisin, two different levels of pH in 3 temperature 4,15 and 37 °C on log% of S.iniae during 43 days in BHI broth. The results on growth of S. iniae were evaluated using SPSS 20.0 statistical software and analyzed the logarithm of total count of the bacterial by Tukey Test. Results were considered statistically significant when P<0.05. MIC and MBC values of rosemary and nisin were 0.03, 0.075 % and 5, 40 μg/mL, respectively. The growth of S. iniae was effected significantly (P<0.05) by rosemary and nisin and also combination of rosemary and nisin in 4 and 8 °C. Samples treated with 0.135 and 0.405 % of rosemary showed a significant decrease on the growth of the bacteria compared with control sample(P<0.05). The most ١٤٦ inhibitory effects were seen in samples treated with 0.135 and 0.405% of rosemary until 9 days after storage. Also, the synergism effects of rosemary and nisin on the growth rate of bacteria was significant (P<0.05) compared with untreated samples and samples treated with the rosemary or nisin, only. Synergistic effects was observed at concentration of 0.405% rosemary and 0.75 μg/mL nisin in both temprature. Results of this study showed that different concentration of rosemary a significant inhibitory effect (P<0.05) on log% of S. iniae, in BHI broth in pH 5.5 and 7 in 4,15 and 37 °C during 43 days. In concentration of 0% rosemary (control) in pH 5.5 and 7 and 37°C, log% were 1.099 and 3.15, whereas in concentration of 0.015% rosemary were -4/241 and 1.454, respectively. The use of essential oils may improve food safety and overall microbial quality. If essential oils were to be more widely applied as antibacterials in foods, the organoleptic impact would be important. In addition, it is recommended to apply essential oils or their compounds as part of a hurdle system and to use it as an antimicrobial component along with other preservation techniques. Thus essential of R. officinalis with high antibacterial activity selected in this study could be a potential source for inhibitory substances against some food-borne pathogens and they may be candidates for using in foods or food-processing systems.

Report of the SocMon capacity development workshop for the Bay of Bengal Large Marine Ecosystem countries in South Asia, St Martin's Island, Bangladesh, 2-11 January, 2015

Socio-economic Monitoring (SocMon) is an approach and set of tools for conducting socio-economic monitoring of changes in coastal communities. Planned outputs of the workshop included: training of local staff i SocMon methodologies; draft a SocMon report for St. Martin's Island; a workplan for implementing the SocMon; a communication strategy; and key inputs to a regional SocMon strategy

Report of the SocMon capacity development workshop for the Bay of Bengal Large Marine Ecosystem countries in South Asia, Vidathaltivu, Northern Province, Sri Lanka, 3-11 March, 2015

This Socioeconomic Monitoring (SocMon) training workshop was coordinated by the Small Fisher Federation of Lanka (SFFL). Planned outputs included: participants from Mannar trained in SocMon methodologies; draft SocMon reports fro Vidathaltivu; a workplan for Mannar; a communication strategy for Vidathaltivu/ Mannar; and key inputs to a regional SocMon strategy

Key considerations for a regional SocMon strategy for the Bay of Bengal Large Marine Ecosystem countries in South Asia

Socio-economic Monitoring (SocMon) is an approach and set of tools for conducting socio-economic monitoring of changes in coastal communities. Key considerations included: importance of local partnerships; government and civil society partnerships; emphasis of adapting SocMon to local needs and priorities; capacity building; engaging with local stakeholders; inter and intra-regional collaboration; importance of language; and importance of language.

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.

Feasibility study: the methods and approaches to implementing a SEREAD teacher training programme in BOBLME countries

Objectives included a desk-top feasibility study to explore opportunities to adapt the Scientific Educational Resources and Experience Associated with the Deployment of Argo profiling floats in the South Pacific Ocean (SEREAD) to BOBLME country schools.The programme included teacher resources on climate change and facilitating interactions between scientists, students and teachers.

Perspectives of impacts of international fish trade in Kenya

There has been tremendous growth in international trade on fish and fisheries products in the last four decades. In 1970 the value of internationally traded fish was estimated at 3 billion; this increased to US$ 15 billion in 1980, US$ 36 billion in 1990 and US$ 55 billion in 2000 (Ahmed, 2003). Recent statistics show that fish trade has surpassed other agricultural commodities that have traditionally been traded internationally such as coffee, tea, cocoa, sugar, cereals, meat, oils and milk. In 2000, fish contributed 22% of the value of all agricultural exports, making it the highest internationally traded food product (Ahmed, 2003). In another perspective, nearly 40% of the world's fish is now sold in the international market. The flow of fish in the international market is highly lopsided. About 50% of fish exportscomefromthedevelopingworld ,ofwhich 20%arefrom low-incomefood deficient countries. Most of this fish, however, is consumed by the developed countries, which account for nearly 80% of all imported fish. The EU, USA and Japan are the major importers, accounting for over 77% of global fish imports. Thus, while developing countries playa big role in fish production , they consume very little of it, instead preferring to sell for the hard currency. In some fish exporting countries, especially those in Asia, there is some link between fish exports and imports of substitute and complementary foods. Much of the increased earning from fish exports in those countries is explained by a corresponding rise in expenditure on imported foods. This is not the case in many of the fish exporter nations in Africa. In their case, fish exports generate foreign exchange that they use to meet other socio-political objectives; hardly is it aimed at solving the wider food needs. Therefore, one of the most immediate concerns of international fish trade is its impact on food security in the poor exporter nations.