Effect of cooking and drying on carbonyls of oil sardine

Changes in the total as well as major individual carbonyls of oil sardine during steam cooking, oven drying, sun drying and freeze drying are presented. Carbonyls extracted with hexane were converted to their 2:4 dinitro phenyl hydrazone (DNPH) derivatives and were separated into major classes by column chromatography on celite/magnesia. Individual carbonyls were then identified by capillary gas chromatography of the DNPH derivatives. Dehydration and heating increase the carbonyl production from highly unsaturated fish lipids. The carbonyls produced react with other muscle constituents leading to complex changes. The influence of the mode of dehydration on these different aspects and their net effect on flavour are discussed.

PICES Press, Vol. 10, No. 2, July 2002

International symposium on North Pacific transitional areas [pp. 1-4] [pdf, 0.8 Mb] PICES Volunteer Observing Ship (VOS) Workshop [pp. 5-7] [pdf, 0.3 Mb] Joint meeting on Causes of marine mortality of salmon [pp. 8-9] [pdf, 0.3 Mb] The state of the western North Pacific in the second half of 2001 [pp. 10-11] [pdf, 0.5 Mb] State of the eastern North Pacific in spring 2002 [pp. 12-13] [pdf. 0.4 Mb] The status of the Bering Sea in the second half of 2001 [pp. 14-15] [pdf. 0.3 Mb] PICES Workshop on “Perturbation analysis” on subarctic Pacific gyre ecosystem models [pp. 16-17] [pdf. 0.4 Mb] Status and future plans for SOLAS-Japan [pp. 18-20] [pdf. 0.5 Mb] China-Korea Joint Ocean Research Center: A bridge across the Yellow Sea to connect Chinese and Korean oceanographic institutes and scientists [pp. 21-22] [pdf. 0.3 Mb] Persistent changes in the California Current ecosystem [pp. 23-24] [pdf. 0.2 Mb] The Hokusei Maru: 53 years of research in the Pacific [pp. 25-28] [pdf. 0.5 Mb] First meeting of the CLIVAR Pacific Panel [pp. 29-30] [pdf. 0.3 Mb] Call for contributions to the North Pacific Ecosystem Status Report [p. 31] [pdf. 0.2 Mb] PICES announcements [p. 32] [pdf. 0.2 Mb]

PICES Press, Vol. 9, No. 2, July 2001

Cover [pdf, 0.2 Mb] Climate, biodiversity and ecosystems of the North Pacific [pp. 1-2] [pdf, 0.2 Mb] The state of the western North Pacific in the second half of 2000 [pp. 3-5] [pdf, 0.8 Mb] The status of the Bering Sea: June – December 2000 [pp. 6-7] [pdf, 1.5 Mb] The state of the eastern North Pacific since autumn 2000 [p. 8] [pdf, 0.3 Mb] Korean Yellow Sea Large Marine Ecosystem Program [pp. 9-12] [pdf, 0.5 Mb] Past and ongoing Mexican ecosystem research in the northeast Pacific Ocean [pp. 13-15] [pdf, 0.3 Mb] Vera Alexander [pp. 16-19] [pdf, 1.0 Mb] North Pacific CO2 data for the new millennium [pp. 20-21] [pdf, 0.3 Mb] PICES Higher Trophic Level Modelling Workshop [pp. 22-23] [pdf, 0.4 Mb] Argo Science Team 3rd Meeting (AST-3) [pp. 24-25] [pdf, 0.3 Mb] 2001 coast ocean / salmon ecosystem event [p. 26-27] [pdf, 0.3 Mb] Shifts in zooplankton abundance and species composition off central Oregon and southwestern British Columbia [pp. 28-29] [pdf, 0.3 Mb] The CLIVAR - Pacific Workshop [p. 30] [pdf, 0.2 Mb] PICES dialogue with Mexican scientists [p. 31] [pdf, 0.2 Mb] Announcements [p. 32] [pdf, 0.2 Mb]

PICES Press, Vol. 8, No. 1, January 2000

The state of PICES science - 1999 The status of the Bering Sea: January - July, 1999 The state of the western North Pacific in the second half of 1998 The state of the eastern North Pacific since February 1999 MEQ/WG 8 Practical Workshop Michael M. Mullin - A biography Highlights of Eighth Annual Meeting Mechanism causing the variability of the Japanese sardine population: Achievements of the Bio-Cosmos Project in Japan Climate change, global warming, and the PICES mandate – The need for improved monitoring The new age of China-GLOBEC study GLOBEC activities in Korean waters Aspects of the Global Ocean Observing System (GOOS)

PICES-GLOBEC International Program on Climate Change and Carrying Capacity: Report of the 1999 MONITOR and REX Workshops, and the 2000 MODEL Workshop on Lower Trophic Level Modelling

Table of Contents [pdf, 0.11 Mb] Executive Summary [pdf, 0.07 Mb] MODEL Task Team Workshop Report Final Report of the International Workshop to Develop a Prototype Lower Trophic Level Ecosystem Model for Comparison of Different Marine Ecosystems in the North Pacific [pdf, 11.64 Mb] Report of the 1999 MONITOR Task Team Workshop [pdf, 0.32 Mb] Report of the 1999 REX Task Team Workshop Herring and Euphausiid population dynamics Douglas E. Hay and Bruce McCarter Spatial, temporal and life-stage variation in herring diets in British Columbia [pdf, 0.10 Mb] Augustus J. Paul and J. M. Paul Over winter changes in herring from Prince William Sound, Alaska [pdf, 0.08 Mb] N. G. Chupisheva Qualitative texture characteristic of herring (Clupea pallasi pallasi) pre-larvae developed from the natural and artificial spawning-grounds in Severnaya Bay (Peter the Great Bay) [pdf, 0.07 Mb] Gordon A. McFarlane, Richard J. Beamish and Jake SchweigertPacific herring: Common factors have opposite impacts in adjacent ecosystems [pdf, 0.15 Mb] Tokimasa Kobayashi, Keizou Yabuki, Masayoshi Sasaki and Jun-Ichi Kodama Long-term fluctuation of the catch of Pacific herring in Northern Japan [pdf, 0.39 Mb] Jacqueline M. O’Connell Holocene fish remains from Saanich Inlet, British Columbia, Canada [pdf, 0.40 Mb] Elsa R. Ivshina and Irina Y. Bragina On relationship between crustacean zooplankton (Euphausiidae and Copepods) and Sakhalin-Hokkaido herring (Tatar Strait, Sea of Japan) [pdf, 0.14 Mb] Stein Kaartvbeedt Fish predation on krill and krill antipredator behaviour [pdf, 0.08 Mb] Nikolai I. Naumenko Euphausiids and western Bering Sea herring feeding [pdf, 0.07 Mb] David M. Checkley, Jr. Interactions Between Fish and Euphausiids and Potential Relations to Climate and Recruitment [pdf, 0.08 Mb] Vladimir I. Radchenko and Elena P. Dulepova Shall we expect the Korf-Karaginsky herring migrations into the offshore western Bering Sea? [pdf, 0.75 Mb] Young Shil Kang Euphausiids in the Korean waters and its relationship with major fish resources [pdf, 0.29 Mb] William T. Peterson, Leah Feinberg and Julie Keister Ecological Zonation of euphausiids off central Oregon [pdf, 0.11 Mb] Scott M. Rumsey Environmentally forced variability in larval development and stage-structure: Implications for the recruitment of Euphausia pacifica (Hansen) in the Southern California Bight [pdf, 3.26 Mb] Scott M. Rumsey Inverse modelling of developmental parameters in Euphausia pacifica: The relative importance of spawning history and environmental forcing to larval stage-frequency distributions [pdf, 98.79 Mb] Michio J. Kishi, Hitoshi Motono & Kohji Asahi An ecosystem model with zooplankton vertical migration focused on Oyashio region [pdf, 33.32 Mb] PICES-GLOBEC Implementation Panel on Climate Change and Carrying Capacity Program Executive Committee and Task Team List [pdf, 0.05 Mb] (Document pdf contains 142 pages)

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Veränderungen sensorischer und instrumenteller Parameter während der Gefrierlagerung von Ostseedorsch (Gadus morhua) bei unterschiedlichen Temperaturen

Changes in sensory and instrumental quality parameter sand in thawing drip, cooking drip and total drip loss of frozen stored Baltic cod fillets (Gadus morhua) at different storage temperatures were investigated. Cod fillets stored at –20 °C and –30 °C exhibited the lowest drip losses and obtained the highest sensory scores. Drip losses were found to be highest in cod fillets stored at –10°C and in double frozen fillets stored at –20 °C. These two experiments also gave the lowest sensory scores. The texture parameters increased during storage parallel with storage time. The waterbinding capacity was lowest at –10 °C and almost constant at –30 °C. There is a good correlation between the sensory scores for “tough” and the instrumental texture measurement for hardness and chewiness.

Qualitätsveränderung von rohen Fischfilets bei Kühlschrank-Lagerung

Raw fillets of saithe, red fish and salmon were stored over a period of 2 days at 6 to 9 °C before preparing by frying, deep-frying or cooking in a microwave oven. The raw and prepared fillets were tested for bacterial loads, TVBN (total volatile basic nitrogene) and for the sensorial status. It was shown that saithe and red fish started more rapidly to spoil under these conditions than salmon. The fillets showed growing bacterial populations and produced high amounts of TVBN. Sensory changes, especially in flavour and odour, took place but the scores kept in an acceptable range. The investigations indicated that it is possible to store raw fillets for 1 or even 2 days in refrigerator but due to the loss of quality it is recommended to use only really fresh fillets stored in very clean containers. It was further shown that it is very important to heat fillets sufficiently during cooking or frying in order to destroy all microorganisms and to obtain safe and stable meals.

Qualitätsvergleich zwischen maschinen- und handgeschälten Nordseegarnelen

After the evaluation of 48 samples consisting of hand and machine-peeled sand shrimps it can be stated that there was no significant difference in quality between both. The quality of the sand shrimps was evaluated by sensorially performed paired comparison as well as by estimating the microbial load and the volatile amines (MMA, DMA, TMA). Additionally, the colour characteristics were measured instrumentally. To characterise the influence of the technological regime measurements of pH and of the salt content were performed. The quality of sand shrimp is further influenced by technological steps as freezing, cooking procedure and preservatives used. From the hygienic point of view the machine-peeling was without any objections. The microbial load was small and below the limit set by EC. Measurement of volatile amines was not suited to make visible difference created be the various peeling methods.

Vitamine in Fischen

Vitamins are organic substances which are present in minute amounts in natural foodstuffs and which are essential for normal physiological functions. The short review gives an overview on the vitamin content in fish and discusses the influence of industrial production and household cooking. The vitamin contents in fish depend on the species and vary considerably. Fish is a rich source of vitamin D and B12. Some species contain also considerable amounts of niacin, vitamin B6 and vitamin E.

Iod in Fischen und Fischerzeugnissen

Germany is one of the iodine deficiency countries in Europe. Marine fish and its products can considerably contribute to the iodine supply via food. The short review gives an overview on the iodine content in fish and other marine species and discusses the influence of house hold cooking and other kitchen preparations. The iodine content in marine fish depends on the species and varies considerably at high level. Lean fish species have an average iodine content of more than 100 μg I / 100 g edible part. The recommended allowance for adults of dietary iodine of 180-200 μg can be covered by the consumption of one marine fish portion per day.

Quality changes in canned tilapia stored at ambient and accelerated temperatures

Changes in the quality of canned tilapia packed in oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation. Canned tilapia were found to be microbiologically stable and organoleptically acceptable after six months storage period. Total viable count (TVC) were generally low (2.5 x 10 super(2)). Thermophilic organisms (Clostridium) were absent in all samples. The yield of edible part of tilapia was 72% after dressing. Pre-cooking of tilapia resulted in a loss of 21.5% of its dressed weight. Comparison of canned tilapia with available canned fishes (geisha and bonga) showed similar trends in the taste, proximate composition, microbiological stability and sensory scores.The possibility for investment in tilapia cannary was also investigated. It was found that production of canned tilapia will be economically viable if a ten hectare tilapia farm is used as a source of raw materials.

High temperature salting of fish mince

Freshly caught miscellaneous fish were transported to the laboratory, gutted and washed before mechanical separation into bone and mince. Seven batches of the mince were then treated with seven different concentrations (Wt/Wt) of sodium chloride before cooking. The cooked mince was divided into two groups, pressed and unpressed. Percentage residual salt of the salted cooked mince, cooked water and salted pressed mince was determined. Also, the moisture content of the salted cooked mince and salted pressed cake was determined

Role of women in fish food security and poverty alleviation

The notions about women been limited to producing children like rates alone; cooking for the family, restricted within the fenced compound without any meaningful contributions in fish food production was dispelled during the course of the study. From the data gathered, the study revealed various contributions of women as regard fish food production as about 2% of the women are involved in direct fishing as this enhance food security of the family and the society. Also women dominate the entire post harvest and marketing sector and 70% started fishing business with their personal savings.Also, some of the women own boats and other fishing inputs, which they do give to the fishermen that could catch the fish and sell it to them. This has a way of enhancing fish catch and fish food security of the people as those men that would have sit idle for lack of fishing gears are now meaningfully engaged courtesy of the women financiers. Finally, the study also revealed that 46% of the women between N2,5000 to above N4,000 from marketing of fish, and also utilizenthe income generated to enhance the welfare of the households in the area of food, clothing and paying their children school fees hence reducing the level of poverty of their households

'Fa Tsai', a Chinese edible Nostoc in market. [Translation from: Bulletin of the Japanese Society of Phycology 8 124-126, 1960. ]

The Nostoc 'Fa Tsai' is sometimes seen in Chinese cooking materials stores. It is investigated what 'Fa Tsai' consists of and where it originates.