Evaluation of the Photometrics CH250 CCD Camera for use in the NOAA/MLML Marine Optics System

This report summarizes initial work to incorporate Photometries CH250 charge-coupled device (CCD) detectors in the NOAAIMLML Marine Optics System (MOS). The MOS spectroradiometer will be used primarily in the Marine Optics Buoy (MOBY) to surface truth the ocean color satellite, SeaWiFS, scheduled for launch later this year. This work was funded through Contract NAS5-31746 to NASA, Goddard Space Flight Center. (PDF contains 24 pages)

California Cooperative Fisheries Investigations. Hydrographic data report, Monterey Bay, January to December 1975

PDF contains 160 pages)

California Cooperative Fisheries Investigations. Hydrographic data report. Monterey Bay. July to December, 1974

In July 1974 Moss Landing Marine Laboratories began the continuation of the bi-weekly hydrographic observations in Monterey Bay. From 1951 to this date, these stations were sampled by personnel at Hopkins Marine Station in Pacific Grove. Small changes were made in the sampling routine: 1) to facilitate squid (Loligo opa1escens) studies, our observations were made at night, and 2) stations 1125 and 1154 are sampled in addition to five stations originally used by Hopkins Marine Station (2201, 2202, 2203, 2204, and 2205). These additional stations will provide important data of the nearshore environment. PDF contains 86 pages)

Morphometric measurements as an index for estimating yield of meat in shell fishes, 2. Mussel (Perna viridis) and clam (villorita cyprinoides)

Observations (76 nos) on height-length and whole weight-meat weight relations of mussels (Perna viridis), both wild and cultured were made. From the length of mussel the height can be worked out by the equations (logarithmic scale), 1. y = 0.360+0.988 x for wild; 2. y = 0.334+1.011 x for cultured, where x is the length (cm) and y is the height (cms). So also to any height the corresponding meat weight can be obtained by the regression equation. log w=-0.8178+1.9769 log H for wild variety (1) log w=-1.3049+2.8385 log H for culture-variety (2) where w is the meat weight (g) and H is the height (cm) of the mussel. Fourteen observations on size weight measurements of dams were made. The yield varied from 8.9 to 13%. The length-height relationship worked out for clams (Villorita sp) is y=0.485+1.005 x for length x and height y.

Morphometric measurements as an index for estimating yield of meat of shell fishes, 1. Crab (Scylla serrata) Forskal

Sixty one observations on length-breadth and whole weight-meat weight relations of India crab (Scylla serrata) were made. From the length of crab (cm) the whole weight (gm) can be computed by the equation: log W=-0.1708+2.3341 log L. Similarly for any given length (cm) the meat weight (gm) can be found by the relation, log w=-1.5745+3.0148 log L.

Biochemical studies on crab Scylla serrata

Studies on the biochemical composition of crab meat from body and claw revealed marked differences in relation to flavour. Protein content is on the higher side in crabs (19.1 to 20.9%) with high percentage of free amino acids and phosphorus and less carbohydrate and fat. The variation in composition due to the presence of eggs in female crabs and the importance of claw liquor and its composition are reported.

Studies on frozen characteristics of individually quick frozen and block frozen mackerel

Studies on mackerel (Rastrelliger kanagurta) of medium (4%) and high (11%) lipid contents quick frozen individually (IQF) and as blocks (BF) and stored at -23°C showed that block frozen mackerel had higher frozen storage shelf-life than individually quick frozen samples. IQF samples of medium and high lipid contents had shelf-lives of 17 and 20 weeks whereas BF samples of both series had 23 and 24 weeks respectively based on sensory evaluation.

Studies on freezing and storage of Psenopsis cyanea

The freezing and storage characteristics of Psenopsis cyanea caught on board FORV Sagar Sampada from a depth of 350 m off Cochin are reported. The fat content of the fish was high (15.58% on the weight of whole fish) and the meat was white in colour. Peroxide value, free fatty acids and thiobarbituric acid values increased during frozen storage and organoleptically the fish was acceptable up to 32 weeks at -22 ± 1°C.