Die Qualitäts-Index-Methode (QIM), ein verlässliches Instrument zur sensorischen Bewertung der Frische von Fisch

Fish research institutes in Europe have made considerable effort in developing rapid, objective sensory methods for evaluation of fish freshness. The Quality Index Method(QIM) has been recommended for a European initiative regarding standardisation and harmonisation of sensory evaluation of fish. QIM-schemes have been developed for various common European fish species. Research has now provided the industry with a convenient, objective and powerful tool for measuring freshness of fish kept in ice Further research is needed to evaluate the applicability of QIM for fish handled, stored and processed under different conditions. However, for progress and development of QIM it is now very important that the fish sector implements QIM in fish auctions and the quality management system of the fish processing plants.

Die Fangmengen an Nordseegarnelen und fischereilicher Aufwand im europäischen Vergleich - Langzeitserien und saisonale Übersicht

Among other tasks the “Working Group on Crangon Fisheries and Life Cycle” of the “International Council for the Exploration of the Sea” collects data on landings and effort in the North Sea brown shrimp fisheries by country. Landings per unit effort data are calculated and all are compared on basis of long-term series as well as on seasonal basis. The development for each country is described and compared for the year 2001 to the ten-year average from 1992 to 2001 were possible, as some data are missing especially for the Netherlands. While the Dutch and British fleets increased their landings substantially in 2001 compared to the previous years, Danish,German and Belgian fishermen had reduced landings. There are regional differences in fishing pattern between the countries, especially Denmark versus the rest of Europe. Effort measures remain incomparable between the countries, and fluctuations in landings per unit effort data seem to be in a normal biological range, giving no reason for concern at present for the situation of brown shrimp stocks in the North Sea. An improvement of the data basis is required and possibly achievable by the EU logbook system being in force for brown shrimp fisheries as well.

Spezifizierungsanalyse des Quecksilbers - ein möglicher Beitrag zur Erforschung der Auswirkungen klimatischer Veränderungen auf die belebte Meeresumwelt

The predominantly occurring chemical forms (species) of mercury (Hg) that occur in the environment are elemental mercury (Hg0), divalent inorganic mercury (Hg2+) and dimethylmercury (CH3HgCH3) and monomethylmercury(CH+3Hg), the latter of which is strongly accumulated by marine organisms. Conversions between the different mercury species provide the basis of the complex distribution pattern of mercury on local, regional, and global scales. An analytical system using hyphenated instrumental techniques has been developed and validated in order to determine inorganic and organic mercury species in marine biota (fish and plankton). It is suggested than mercury species analysis can provide a useful tool to investigate the effects of climate changes on the bio-transformation activity of certain marine microorganisms.

ODISys - (Ozeanographisches Daten Informations-System) - nicht nur für Ozeanographen

An oceanographic software is presented which enables quick access to oceanographic databases. The program is interactive, yields a graphic display for quick-look of data availability and parameter ranges. Additionally, the results of the data retrieval are stored in an ASCII file which can be interfaced with commercial programs like spreadsheet and isoline software. An example is given for the temperature distribution in Greenland waters.

Blanchiert oder Gegart? - Die Einstufung erhitzter Muscheln (Perna canaliculus) durch Eiweißuntersuchung

The evaluation of heated mussels by protein analysis makes clear that the methods used allow a differentiation between mussel tissues which had experienced different degrees of heating. It could be verifiyed by both, the analysis of enzyme activities and differential scanning calorimetry that the investigated trade products were only blanched and not completely well done cooked.