Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit

After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.

Auswirkungen von größeren Steertmaschen bei Grundschleppnetzen auf Plattfischfänge in der Nordsee

The present fishing effort regulation for bottom trawls in the North Sea (EU 40/2008) reduces the fishing effort with larger co-dend mesh sizes (> 100 mm mesh opening) to 86 fishing days per year. The aim of this technical measure is the protection of the weak cod stock usually harvested with this mesh opening. By combining the results of our selectivity investigations on plaice during a commercial fishing trip and the samples taken within the frame of the EU data collection regulation (DCR) we could draw conclusions on commercial and non-commercial fish species. When using codend meshes with larger mesh opening the discard was reduced remarkably. In the reference codend with 80 mm mesh opening the undersized bycatch was 47 % of the total catch of plaice, in the experimental codends with 120 mm mesh opening it was only 7 % and with 130 mm mesh opening just 3 %. On the other hand however, the applied mesh openings in the experimental codends let escape marketable plaice to some extent. The loss of catch was assessed on the basis of fish numbers per length class using a length-weight conversion rate from the DCR. The loss by weight of marketable fish with 120 mm codend mesh opening was 18 %, and 28 % with 130 mm codend mesh opening. To assure the protection of young round and flatfish with one general mesh size, a new regulation should prescribe a minimum mesh opening of 120 mm, accompanied by an expansion of the fishing effort.

Johann Heinrich von Thünen: Leben und Werk des Namenspatrons des neuen Bundesforschungsinstituts für Ländliche Räume, Wald und Fischerei

A new concept for resource oriented federal research within the competence of the German Ministry of Food, Agriculture and Consumer Protection was implemented in 2008. The Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries is one of 4 newly established large scale federal research institutions. It comprises the former Federal Research Centre for Fisheries, the Federal Research Centre for Forestry and Forest Products and large parts of the Federal Agricultural Research Centre. The institute is named after Johann Heinrich von Thünen, a famous national economist and social reformer of the 19th century. He developed the first serious treatment of spatial economics (the so-called Thünen rings) and the basics of the theory of the natural pay.

Ein Vorschlag zur Senkung des Schlepppwiderstandes von Grundschleppnetzen

Mathematical modelling shows that the projection area of the trawl twine influencing its hydrodynamic resistance can be reduced by approx. 30 % through increasing the mesh size of the trawl wings and the conical parts of the trawls, in combi-nation with the use of thinner twine. The interrelation between fuel consumption and projection area of the trawl twine as well as the influence of the enlarged meshes of the wings and first panels on the catch composition can only be measured by trials on fishing boats.

Raumordnung in der AWZ: Mittlere Anlandungen der deutschen und internationalen Fischereiflotten aus deutschen Nordseegewässern im Zeitraum von 2000 bis 2004

The pressure of users other than shipping and fishery on the national EEZs for territorial claims has increased in recent years. So it becomes necessary to carry out a spatial planning for which all users have to indicate their recent and planned future activities. For the German waters in the North Sea a first attempt was made to calculate the mean international landings for the commercially important fish and crustacean species on the spatial scale of ICES-rectangles. The relationships between the German and international landings per species are listed in a table and the distribution of the landings for each species within the area are shown in 13 figures.

Fischlarven der westlichen Ostsee – Biodiversitätsuntersuchungen von 2000 bis 2005

Fish larvae surveys provide information on the species composition in an area of investigation and leads to a better understanding of the entire fish community. Since 2000 every year in April/May an ichthyoplankton survey in ICES-Subdivision 22 and 24 has been performed to sample the plankton community in the western Baltic Sea. One objective was to acquire indicators of possible changes in the natural structures of the fish community. The time series derived from the Bongo-Net samples is too short to show a trend in larval densities. Up to now samples in the western Baltic Sea yielded only low mean densities. According to the reproductive biology the fish species were divided in three major groups: -Fish species with a long developmental phase in the plankton community -Small short living species with benthic eggs and a reduced planktonic phase -Guests without local spawning populations Species were identified, which were absent in the plankton of the western Baltic Sea in the 1960s and 1970s.

Untersuchungen zur chemischen Zusammensetzung und Nematodenbelastung von Stinten (Osmerus eperlanus L.)

Smelt (Osmerus eperlanus L.) from the river Elbe has a long tradition as local food speciality. It is offered baked or fried every year during spring in many restaurants along the river. Information about the composition of the edible part and its changes during fishing season are scarce. In earlier days the fish was mostly sold by local fisherman directly after catch. Today the fish is also offered as ungutted fresh fish in ice on the whole sale market. The freshness of this fish has not been studied. Smelt from the river Elbe is known to contain nematode larvae (Pseudoterranova decipiens) in the muscle meat. Actual quantitative data on the abundance and prevalence in the commercially offered ice stored fish are missing.

Veränderungen der Farbe und thermischen Stabilität der Muskelproteine von Räucherforellen während der Kühllagerung

The aim of the investigation was to prove if different farming conditions like conventional and organical farming of rainbow trout may cause differences in quality which are detectable by physical methods such as colour measurement and differential scanning calorimetry. Colour measurement revealed remarkable differences in lightness. Smoked trouts originating from conventionally farmed fish were much lighter than those of organically farmed trouts. This difference in L* could already be found when colour measurements were taken on the raw material. However, during chilled storage differences were equalized. Redness and yellowness were not significantly influenced by farming and did not change remarkably during chill storage. Based on earlier investigations on changes in thermal stability caused by heating, DSC curves of smoked trout could be used to verify that the core temperature of smoked fish had reached at least 60 °C during hot smoking process. This temperature is demanded by the guidelines of the German Food Code. In the DSC curves only the actin peak was still visible. All other proteins were obviously denatured during the hot smoking. When DSC curves were taken from smoked trout after different durations of chilled storage it could be seen that the denaturation temperature of actin decreased almost linearly with progression of storage time.

Nachweis von Parvalbuminen in Störgeweben

Parvalbumins, calcium-binding, heat-stable proteins of considerable allergenic potential, are occurring in high concentration in light muscle of many fish species. Lack of knowledge about parvalbumins in sturgeon tissues prompted us to study the distribution of this type of proteins in light and dark muscle, as well as in swim bladder and skin of Atlantic sturgeon, Acipenser oxyrhynchus, and three other sturgeon species. Results: Light and dark muscle of sturgeons contained water soluble proteins with following properties: (1) Great stability against heating at 70 or 80 °C. (2) Isolelectric points between 3.85 and 5.66. (3) Treatment of proteins separated by isoelectric focusing with the dye “stains all” gave blue protein bands. (4) The molecular mass was about 10 to 14 kDalton. (5) Concentration of acidic, heat-stable proteins was higher in light than in dark muscle. Taken together, these findings gave strong indication for the presence of parvalbumins in muscle tissue of sturgeons. This conclusion was corroborated by immunological tests. However, parvalbumin could not be detected in swim bladder tissue. Skin preparations showed only traces of parvalbumins, possibly resulting from residual muscle tissue.

Maifische an der deutschen Nordseeküste - zum Auftreten von Finte (Alosa fallax) und Alse (Alosa alosa)

Quantitative data on twaite shad are collected annually in spring and autumn since 1974 by the Demersal Young Fish Survey. Results for occurrence of these anadromous species show that twaite shad has been caught in the entire Wadden Sea area despite of the poorly suited 3-m shrimp beam trawl applied in the survey. Regional differences occur: Only sporadic catches are observed in the northern part of the German Wadden Sea, while more frequent ones occurred southwards and in the East Frisian Islands region. The obvious recent increase of abundance of Alosa fallax in spring allows for a lower ranking in the Red List of Endangered Species, while Allis shad (Alosa alosa) requires the same classification, as it was the never caught during the thirty years of surveys.

Die Reproduktion von Dorschen (Gadus morhua L. und Gadus morhua callarias L. ) in der Ostsee unter besonderer Berücksichtigung der Arkonasee. Teil I: Allgemeiner Verlauf des jährlichen Reifeprozesses und der Laichaktivitäten in den verschiedenen Gebieten

From 1993 to 2003 special surveys were conducted to analyse temporal and spatial aspects of the spawning activities of cod in the Baltic Sea. The ICES advice for cod in the Baltic Sea is based on yearly stock assessments of two separate stocks the western (SD 22 – 24) and the eastern stock (SD 25 – 32). Both stocks are characterized by different spawning seasons. The general progression of the maturity suggests that two types of development can be distinguished. In the western Baltic Sea (SD 22) the maturity development is temporal stable, with a relative short, main spawning period from March to April - spring spawner. In the Arkona Sea and Bornholm Basin the main spawning season starts in June and probably finishes in September - summer spawner. The proportion of spawners in summer is significantly higher than in spring in the Arkona Sea and Bornholm Basin. This again underlines the importance of the Arkona Sea for the reproduction success of the eastern Baltic cod stock. The analysis furthermore show, that the proportion of male spawners was significantly higher than the proportion of female spawners in all areas and the investigated months. This observation suggests that the reproductive success is only limited by the number of female cod which participates in the spawning process.