Bewertung von Frische- und Verderbsindikatoren bei der Eislagerung von Schollen (Pleuronectes platessa)

An iced storage experiment with plaice was conducted during the 1l5th cruise of FRV "Walther Herwig II" in the North Sea. Iced stored plaice were rated by sensory methods as saleable until day 18 of iced storage and as edible until day 20. In addition to the sensory tests the Fischtester VI readings and the pH-value measured in muscle homogenate proved to be useful freshness indicators, while TVB-N is a typical spoilage indicator.

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.

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.

ICES-Arbeitsgruppentreffen zum "Lebenszyklus und Fischerei von Nordseegarnelen" (WGCRAN)

Two years after their last meeting, scientists from North Sea neighbouring countries working on aspects of brown shrimp biology and fisheries gathered in Oostende, Belgium, to exchange information and results of their research. The group was established ten years ago by the International Council of the Exploration of the Sea (ICES)during the Warnemünde Annual Science Conference. Data on brown shrimp landings, fishing effort and resulting landings per unit effort were compiled. For the first time a computer model was demonstrated simulating the life cycle of C. crangon on basis of experimental and field data available. It will provide a means for testing different possible scenarios and their effect on the brown shrimp stocks. Catch predictions are not possible by this, as no stock assessments can yet be achieved for brown shrimp, and a number of topics have to be addressed by further research programmes. However, an approach of estimating the level of landings on basis of preceding climatological and hydrographical data seemed promising. Furthermore selectivity experiments and electric gear types were reported giving reason to assume, that progress is possible in the further reduction of bycatches. The assembling of already existing data in various countries and their evaluation was recommended besides the pursuing of the mentioned fields of research and proper reporting of EU log book data by all countries.

Zum tierschutzgerechten Betäuben und Töten von Aal

Slaughtering of eels should be done not only under animal welfare aspects but as well under consumer protection and economical aspects with respect to technical feasibility. Methods must be practicable for enterprises slaughtering quantities of several kilograms up to several tons per day. Most methods applied up to now in whole Europe were (are) not in accordance with animal welfare mainly due to lacking prescriptions and alternative methods. The great number of experiments carried out within the frame of this project demonstrates the difficulties to combine optimal welfare demands with economical and technical fesibility aspects in one method. Measurements of EEG (electroencephalogram) and ECG (electrocardiogram) have shown that the method laid down in the german legislation does not perfectly stun all eels. This method was improved by applying a „prestun“ with 220 V for 1sec., followed by a 5 min phase at 45 V to prolongue the time of unconsciousness after the stun. Inflating nitrogen gas into the stunning bath additionally causes asphyxia during the stun. By this method 93% of the eels were stunned or even killed. Applying 220 V for bigger batches of eels (~400 kg) will cause big problems with the energy supply. Therefore this method is restricted to batches of 20 - 50 kg. The method laid down in the german legislation probably can be improved. Eels were stunned successfully without water, avoiding the problems of regional differences in the conductivity of the water. Other types of current and other frequencies and a combination of both should be tested as well as alternative electrode geometries also with respect to blood spots which occasionally occurred in the muscles preferably of bigger eels (>800 g). For the time being the method laid down in the german legislation is a reasonable compromise and under animal welfare aspects represents a considerable improvement.

Zur Fang- und Bestandssituation von Hering und Sprott in der Ostsee

Information is given on the landings of herring and sprat in the Skagerrak/Kattegat and Baltic Sea. Based on assessment units used by the ‘Herring Assessment Working Group for the Area South of 62° N’ and the ‘Baltic Fisheries Assessment’ working group, the total landings are shown for the years 1974 to 1996. Further the quarterly landings for 1996 are listed on national basis by area/Sub-Division. In addition an actual description of the national fleets operating in the Skagerrak/Kattegat and Baltic Sea is given. At least the actual stock development and the catch options estimated by the corresponding working groups for different assessment units is presented.

Wassertemperaturen und Häufigkeiten von Mißbildungen pelagischer Fischembryonen

Malformation rates in fish embryos have been monitored for several years in the Southern North Sea. Their occurrence was interpreted to be related to pollution because malformation rates were highest in near coastal waters known to receive high pollution loads. For embryos of all species investigated synchronous trends for the fluctuation of malformation rates over the time were registered in the areas covered with intermediate prevalences at the beginning of the studies in 1984 and maxima in 1987. Thereafter malformation rates of all species decreased significantly followed by an increase in 1996. It was found that a significant negative correlation between surface water temperature and prevalences of malformed embryos of dab (Limanda limanda) and other species existed over time and space. These correlations became increasingly visible with decreasing concentrations of organochlorines in livers of dab. From these findings it is concluded that temperatures possibly predispose developing fish embryos to the impact of pollutants.

Untersuchungen zur Aufzucht von Dorschen (Gadus morhua morhua) der Westlichen Ostsee. Teil I: Methodik der Gewinnung und Befruchtung von entwicklungsfähigem Eimaterial

Im Rahmen von Untersuchungen zur Aufzucht von Ostseedorschen war es notwendig zu analysieren, welche Methoden unter den vorgegebenen technischen und hydrographischen Voraussetzungen für die Gewinnung und Befruchtung von Eizellen geeignet sind. Anwendung fand die künstliche Befruchtung nach der Trockenmethode bei Wildfängen und die Methode der natürlichen Befruchtung, basierend auf einen gehälterten Laicherbestand. Es ist bekannt, daß für Aufzuchtexperimente die kontinuierliche Bereitstellung von Eimaterial guter Qualität über einen längeren Zeitraum notwendig ist. Diese Anforderungen können nur durch den Aufbau eines Laicherbestandes als Voraussetzung für die Anwendung der Methode der natürlichen Befruchtung erfüllt werden.

Korngrößenzusammensetzung und Staubanteil von vier für das Vorstrecken von Glasaalen verwendeten kommerziellen Futtern

Vier kommerziell hergestellte und für die Aalaufzucht verwendete Brutaufzuchtfutter der Marken Alma, Skretting, Ecovit und Provimi wurden untersucht. Von ihrer Zusammensetzung her handelt es sich um Forellenbrutfutter mit einem Rohproteingehalt um 50% und einem Fettgehalt zwischen 12 und 15%. Bis auf Ecovit werden alle genannten Futter vom Hersteller auch für die Auzucht von Glasaalen empfohlen.