Biometric comparison of the anchoveta, Cetengraulis mysticetus (Gunther), from ten localities of the Eastern Tropical Pacific Ocean

ENGLISH: It is important to the Inter-American Tropical Tuna Commission to know whether the anchoveta (Cetengraulis mysticetus), the principal tuna bait species in the Eastern Tropical Pacific Ocean, is composed of one or several populations. Earlier research indicated that, on the basis of significant differences in certain meristic counts, populations of this species in six of the major baiting localities between Mexico and Peru, should provisionally be considered as separate stocks. Since that time, additional collections of anchovetas have been obtained from these and other intervening localities. Purpose of the present study was to confirm the results of the earlier work, and to determine whether the differences in the meristic counts persisted from year to year, as well as to examine certain morphometric characters of the fish from these areas, and to learn whether the populations from the other localities are also separate entities. SPANISH: La Comisión Interamericana del Atún Tropical está interesada en saber si la anchoveta (Ceteugrautís mvsticetus}, la principal especie usada como cebo para la pesca del atún en el Océano Pacífico Oriental Tropical, está compuesta de una o de varias poblaciones. Investigaciones previas indicaron que, a base de diferencias significativas encontradas en ciertos caracteres numéricos, las poblaciones de esta especie en seis de las principales localidades entre México y Perú, podían ser consideradas provisionalmente como pertenecientes a "stocks'' separados. Desde entonces se han venido haciendo recolecciones adicionales de anchovetas en éstas y otras localidades intermedias. El propósito del presente trabajo ha sido confirmar los resultados obtenidos previamente, y determinar si las diferencias en los caracteres numéricos han persistido de un año a otro, así como examinar ciertos caracteres morfométricos en los peces de estas áreas, y resolver si las poblaciones de las nuevas localidades muestreadas son también entidades diferentes. (PDF contains 76 pages.)

Length weight relationship and biometric study on three species of sciaenids from Bombay water

The length-weight relationship and biometric study of three species of sciaenids viz. Othlithes cuvieri, Johnieops vogleri and Johnius macrorhynus are reported. For all the three species the regression coefficient between the sexes was found to be not significant at 5% level. Biometric study indicates that correlation among the various characters compared was fairly good while the meristic data agree well with published data.

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. 'Lona ilish' was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality 'lona ilish' was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared 'lona ilish' was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of 'lona ilish' was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.

Flavour components of some processed. fish and fishery products of Japan

A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle of the solid phase micro extraction fibre. The absorbed components were injected to the GC-MS. The components were identified by computer matching with library database as well as by authentic standard components. In general the number of flavour components were higher in the processed fish and fishery products (except frozen prawn) than that of the raw fish and prawn. The concentration (quantity) of the f1avour components in processed fish and fishery products was much higher than that of the raw fish and prawn. Smoked salmon and baked salmon possessed double number of flavour components than that of the raw salmon. Smoking resulted the highest number of flavour components followed by baking (grilling) and canning, surimi products (kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storage resulted loss of flavour components in prawn.

Structural and functional properties of the hemoglobin components from the Caspian Sea Acipenser persicus and Acipenser stellatus

Hemoglobin (Hb) variability is a commonly used index of phylogenetic differentiation and molecular adaptation in fish. In the current study, the structural and functional characteristics of Hbs from two Sturgeon species of the Southern Caspian Sea Basin were investigated. After extraction and separation of hemoglobin from whole blood , the polyacrylamide gel electrophoresis (SDSPAGE), native-PAGE and isoelectric focusing (IEF) were used to confirm Hb variability in these fishes. Ion-exchange on CM-cellulose chromatography was used for purification of the dominant Hbs from these fishes. The accuracy of the methods was confirmed by IEF and SDS-PAGE. Spectral studies using fluorescence spectrophotometery, circular dichroism spectropolarimetry (CD) analysis and UV–vis spectrophotometery. Oxygen affinities of these Hbs were compared using Hb-oxygen dissociation curves. Also, the dominant Hbs from these blood fishes were utilized for further experiments. The behavior of Hbs during the denaturation process by n-dodecyl trimethylammonium bromide (DTAB) is investigated by UV–vis spectrophotometer and circular dichroism spectropolarimetry. The thermal denaturation properties of the Hbs wereinvestigated by differential scanning calorimetry (DSC) and Hbs aggregation performed chemically in the presence of dithiotreitol (DTT) by UV–vis spectrophotometer and chemometric study. The results demonstrate a significant relationship between stability of fish hemoglobins and the ability of fish for entering to deeper depths. The UV–Vis absorption spectra identified species of hemoglobin and showed the concentration of oxyHb and metHb decreases and deoxyHb increases upon interaction with DTAB. Besides the UV–vis spectrophotometry, the interaction of DTAB with hemoglobins has been studied using circular dichroism spectropolarimetry analysis. This experiment was utilized to measure the unfolding mechanism and compared alpha-helix secondary structure under different conditions for Hbs. The results reveal that the Acipenser stellatus Hb in comparison with Acipenser persicus Hb has more stability and more structural compactness. Besides, the results confirm the hypothesis that there is a meaningful relation between average habitat depth, partial oxygen pressure, oxygen affinity, structural compactness of Hb, and its stability.

A carp hatchery: its essential components, site, proper hatchery operation procedures

The paper presents the essential components, ideal site, and proper hatchery operation procedures of a carp hatchery.

Biometric challenges in fisheries research

This paper analyses the Biometric challenges in fisheries research from a cross section of activities in the core research areas, annual reports, technical reports, dissertations and field visits and provides insight into the development of possible remedies to the various challenges.