Survey of El Nino 1957-58 in its relation to tropical pacific meteorology

ENGLISH: The survey aims at demonstrating the close relationship between anomalies of sea temperature observed along the tropical Pacific coast of the Americas and those observed in the oceanwide tropical belt. The survey also covers the variations, from 1952 to the present, of the trade-wind circulations which prove to be responsible for the major part of the anomalies in sea surface temperature. Finally, the thermal feedback effects of the oceanic anomalies upon the large-scale circulation of the atmosphere are treated in a preliminary fashion. SPANISH: El estudio trata de demostrar la estrecha relación que existe entre las anomalías observadas de la temperatura del mar a lo largo de la costa tropical de las Américas y las observadas en la faja tropical de todo el océano. El estudio incluye también las variaciones, desde 1952 hasta el presente, de la circulación de los vientos alisios que demuestra ser responsable por la mayor parte de las anomalías de temperatura de la superficie del mar. Finalmente los efectos termales de las anomalías oceánicas sobre la circulación en gran escala de la atmósfera son tratados en forma preliminar. (PDF contains 62 pages.)

Storage life of silverbelly (Leiognathus sp.) with delayed icing

Silver belly (leiognathus splendens) caught in September spoiled faster than the fish caught in May. This could be due to seasonal changes. For silver belly, Total Volatile Base (TVB) value could be used as a measure of spoilage. At the beginning of spoilage TVB value is between 30-40 mg. N/100g sample. The main spoilage for silver belly appears to start between 6 and 8 hours (at 28° C-30°C) after landing on board. Therefore it is not necessary to ice silverbelly immediately; it seems to be sufficient if icing can be done within 6 hours of landing on board.

Effect of delayed icing on quality changes and shelf-life of some freshwater fish from Bangladesh

The quality and shelf-life of three freshwater fish species of Bangladesh, catla (Catla catla), magur (Clarias batrachus) and tilapia (Oreochromis niloticus) stored at room temperature and ice were evaluated. Live fishes were killed by cranial spiking and stored at room temperature (27-30 °C), ice stored immediately after death, 5 hr after death and 10 hr after death. The shelf-life and quality of the fishes were evaluated by organoleptic method, rigor-mortis studies and bacteriological assessment. Fishes kept at room temperature became organoleptically unacceptable within 16-20 hr duration. Ice stored fishes showed considerable differences in their shelf-life when icing was delayed for different duration. Shelf-life of catla ice stored immediately after death was 20 days but shelf-life reduced to 12 days when icing delayed for 10 hr after death. Similar trend was observed for two other fish species magur and tilapia. Rigor-index of the fishes stored under different conditions also considerably varied among the three fish species, particularly effect of delayed icing was very much evident. Bacteriological study showed patterns of Aerobic Plate Count (APC) at the end of shelflife study when fishes became organoleptically unacceptable were more or less similar for all the three fish species stored under different conditions. No definite pattern was observed in the generic distribution of bacteria in different fish species under different storage conditions. Micrococcus, Coryneforms, Pseudomonas and Achromobacter were the dominant groups of bacteria isolated from the fishes spoiled at room temperature and ice stored condition.

Effect of delayed icing on the quality of tiger shrimp (Penaeus monodon Fab.)

Effect of delayed icing on the quality of Penaeus monodon iced after three hours of harvest was studied in plastic and bamboo baskets. After harvest of three hours at ambient temperature (28°-32°C), ice was added to the shrimp at a ratio of 1:1 (shrimp:ice) and stored for 21 hours in both the baskets. Quality evaluation was carried out through visual assessment, biochemical analysis and microbial analysis for 24 hours. The organoleptic evaluation and scoring was done from the time of harvest treated as 0 hour and the average score was 10. At 9th hour after iced condition quality of shrimp was found reduced to the next stage (acceptable) with a score ranged from 8.4-6.5 in both baskets. This acceptable stage was observed throughout the experiment for bamboo basket whereas in the plastic basket the quality was reduced to a small extent with a score of 6.4 (moderately acceptable). Till the end point of the experiment the quality of shrimp was acceptable in respect to biochemical analysis. The microbial load was found log sub(10) 3.99±0.12 cfu/g to log sub(10) 4.33±0.21 cfu/g and log sub(10) 4.01 ±0.12 cfu/g to log sub(10) 4.83±0.19 cfu/g in the bamboo and plastic basket respectively. The importers or buyers suggests for immediate icing to maintain good quality but results of the present experiment suggest that the quality does not vary drastically for first three hours.

“El Niño” study based on analysis of ocean surface temperatures 1935-57

ENGLISH: The following report describes the findings of an "El Niño" project carried out at the Department of Meteorology of the University of California, Los Angeles, at the request of, and with funds provided from, the Inter-American Tropical Tuna Commission. The project was, in its early stages, supervised by Professor M. Neiburger, but was in June 1959 transferred to Professor J. Bjerknes, who thereby became the sole author of this final report. Readers who may be interested in the general background of knowledge of the maritime meteorology of the Eastern Pacific are herewith referred to Professor Neiburger's final report of the "Subtropical Pacific Meteorology Project." That report, submitted in September 1958 to the Office of Naval Research, summarizes the results of all the meteorological soundings released at sea since 1949 from California in the north to Peru in the south. The soundings off Ecuador and Peru were all taken by the "Shellback" expedition during July 1952. Important as this first exploration of the atmosphere over the Eastern Equatorial Pacific was, it did not even begin to explore " El Niño " itself, which is confined to the southern summer season and, moreover, only reaches catastrophic proportions in a few exceptional years. SPANISH: Este estudio da a conocer los resultados de una investigación que, bajo el nombre de Proyecto "El Niño", ha sido efectuada en el Departamento de Meteorología de la Universidad de California, Los Angeles, a solicitud de la Comisión Interamericana del Atún Tropical y con fondos provistos por ésta. En sus primeras etapas, el proyecto fué supervisado por el Profesor M. Neiburger, pero en junio de 1959 fué transferido al Profesor J. Bjerknes, quien de este modo vino a ser el solo autor de este informe final. A los lectores interesados en los conocimientos de fondo de la meteorología marítima del Pacífico Oriental se les recomienda consultar el informe final del Profesor Neiburger intitulado "Subtropical Pacific Meteorology Project". Este informe, sometido a la "Office of Naval Research" en septiembre de 1958 sumariza los resultados de todos los sondeos meteorológicos efectuados en el mar desde 1949 en el área entre California en el norte y Perú en el sur. Todos los sondeos frente al Ecuador y el Perú fueron hechos por la Expedición "Shellback" durante el mes de julio de 1952. Importante como fué esta primera exploración de la atmósfera sobre el Pacífico Ecuatorial del Este, ni siquiera comenzó a explorar "El Niño" en sí, que se confina a la estación de verano en el sur y, más aún, sólo alcanza proporciones catastróficas en unos pocos años excepcionales.

Estimating abundances of 0-group western Baltic cod by using pound net fisheries

Nearshore 0-group western Baltic cod are frequently caught as bycatch in the commercial pound net fishery. Pound net fishermen from the Danish Isle of Funen and Lolland and the German Isle of Fehmarn have recorded their catches of small cod between September and December 2008. Abundance patterns were analysed, particularly concerning the influence of abiotic factors (hydrography, meteorology) and the differences between sampling sites. Catch per unit effort (CPUE) differed by site and location, whereas CPUE were highest at Lolland. Correlation between catch and wind/currents were generally weak. However, wind directions and current speeds seem to affect the catch rates. Finally an algorithm was developed to calculate a recruitment index for western Baltic cod recruitment success based on previous analyses.

Bibliography of El Nino and associated publications

ENGLISH: Citations from the fields of biological, physical and chemical oceanography, meteorology and marine fisheries are used to compile a new bibliography on El Nino phenomena and associated publications. An alphanumeric coding procedure relating this bibliography to a newly microfilmed version of the contents of this bibliography is described. SPANISH: Se emplean las anotaciones del campo biológico, físico y químico de la oceanografía, la rneteorología y la pesca marina para compilar una nueva bibliografía sobre el fenómeno del Niño, y publicaciones afines. Se describe el procedimiento de un código alfanumérico relacionando esta bibliografía a una versión recientemente microfilmada del contenido de ésta. (PDF contains 53 pages.)

Rélations hydrométéorologiques sur les côtes du Golfe de Guinée: influence de l'orientation de la côte

The Gulf of Guinea is remarkable for its abundant precipitations and negative anomalies of the surface water temperature. This originality comes from the southern monsoon which transfers the cold season to the middle of northern summer up to latitude 10 degrees North. Yearly precipitations, which can vary along the coast, are well in correlation with coast crossing air flow (r=0.71) and with the sea-air temperature difference (r=0.72). Precipitations provide a better correlation with surface temperatures (0.72) than with salinities (-0.63). The wind influence upon negative anomaly of the surface temperature is more clear on N-S coast (r=0.98) than on W-E coast (r=0.73) of the Gulf. Temporal correlations calculated on 16 years of observations in Pointe-Noire are in connection with previous spatial correlations. Coastal hydroclimates are thus likely to be deduced from meteorology.

Biochemical aspects of the spoilage of prawns

Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively. High levels of free amino acids concentrations are characteristic of prawns and other crustacean muscle. Changes occurring in these influence pattern of spoilage. Differences also exist in the sea prawns and prawns taken from the backwaters. Melanosis is a characteristic feature of spoilage in prawns. Observations have shown that prawns are very susceptible to spoilage at ordinary temperature, the period of absolute freshness not exceeding 4 hours, while prompt icing extends the period to 3-5 days.

Occurrence of a deeper red colour in prawn pulp prepared from iced-prawns

In commerce, great importance is given to the color of the dry prawn pulp in its quality evaluation. The possible correlation between this color factor to the iced or not iced condition of the raw prawn used, is investigated. The study reveals that as the icing period of the raw material increases the color of the finished product proportionately intensifies to a bright red compared to light brownish yellow or orange color of the product from the not iced prawn, and at the same time the other characteristics like flavor and taste deteriorates as the time of icing advances. This finding tends to show that the color factor does not reflect the true quality of prawn pulp. Based on chemical data it is suggested that "browning" due to Maillard reaction may have an important role in this color phenomena.

Studies on technological problems associated with the processing of cooked frozen prawns. Pt. 1. Preprocess storage conditions of raw material in relation to quality

The chemical and organoleptic properties of prawn held in ice for different days prior to cooking and the changes after freezing and subsequent storage were studied with three different species of prawn viz. Metapenaeus monoceros, Metapenaeus dobsoni and Parapeneopsis stylifera. The optimum period for which the prawn can be kept under ideal conditions of icing prior to cooking has been worked out.

Postmortem changes in hilsa fish. Pt. 2. Studies on physical and bacteriological changes in iced and frozen stored hilsa fish (Tenualosa ilisha Ham.)

Studies were conducted to evaluate the quality of hilsa fish during icing and freezing storage at -20°C by determining organoleptic and bacteriological aspects. The fishes stored in ice were organoleptically in acceptable condition 2 for 20 days. The bacterial load in muscles of 4 days ice stored fish was 2.5x10² CFU/g which gradually increased up to 1.8x10⁵ CFU/g after 20 days when the fishes were organoleptically in acceptable condition. The keeping qualities of different days of ice stored fishes were also evaluated during their subsequent frozen storage at -20°C. Both 4 and 7 days of ice stored fishes were organoleptically in acceptable condition up to 48 weeks but the highest degree of freshness was found for fish stored in ice for 4 days before freezing at -20°C. The result indicates that the longer is the duration of ice storage before freezing, the shorter is the shelf life of the fish. The initial bacterial load prior to freezing of the 4 and 7 days of ice stored samples were 2.5x10³ CFU/g and 3.8x10⁴ CFU/g, respectively which reduced to 2.21x10² CFU/g and 2.38x10² CFU/g, respectively at the end of the 24 weeks of frozen storage. However, after 40 weeks the bacterial load in the frozen stored sample fell below the detection level.

Ice storage characteristics of fresh and brined shark fillets

Ice storage characteristics of fresh and brined fillets from fresh shark (Carcharias melanopterus) were studied in and out of contact with ice for more than two weeks. Changes occurring in biochemical constituents, physical qualities and bacterial counts of the fillets are reported. Shelf life of brined fillets out of contact with ice was considerably longer than that of control samples tinder similar conditions. Icing of shark fillets is suggested as a method for the removal of urea on a commercial scale.

Improved handling and preservation of freshwater giant prawn, Macrobrachium rosenbergii for producing safe and wholesome products

Studies were undertaken to evaluate the quality changes in freshwater giant prawn, Macrobrachium rosenbergii during various storage conditions of handling and preservation and producing safe and quality products. The samples kept in ice immediately after catch with head-on and head-less condition were found to be acceptable for 6 days and 7 days, respectively. Delaying of icing considerably shortened the shelf-life. The pH value increased from 6.36 to 8.0 after 10 days in ice. The initial average TVB-N value of sample increased from below 10 mg/100 g to 25 mg/100 g with the lapse of storage period. The Ca++ ATPase activity in presence of 0.1M KCl slightly decreased at the end of 10 days of ice storage. Immediately after harvest, initial aerobic plate count (APC) was 2.88x10^6 CFU/g which gradually increased to 1.12x10^8 CFU/g after 6 days in ice storage and showed early signs of spoilage. Initial bacterial genera in the prawn iced at 0 hours were comprised of Coryneform (22.21 %), Bacillus (7.40%), Micrococcus (11.11 %), Achromobacter (48.14%), Flavobacterium/Cytophaga (7.40%), Pseudomonas (3.70%) and Aeromonas (3.70%). During ice storage Coryneforms and Bacillus were always dominating along with less prominent ones - Micrococcus, Achromobacter and Flavobacterium. Studies were conducted on the stability of myofibrillar protein of M. rosenbergii under different storage and pH conditions. The influence of a wide range of pH on the remaining Ca++ ATPase activity of M. rosenbergii muscle myofibrils after storage at -20°C for 2 days, at 0°C for 2 days and at 35°C for 30 minutes demonstrated that ATPase activities were lower in acidic and alkaline pH regions and the activity remained relatively high. Mg++ ATPase activities both in presence and absence of Ca++ remained high at neutral pH compared to those of acidic and alkaline region. The solubility of myofibrillar protein decreased gradually both in acidic and alkaline pH regions. The study also examined the bacteriological quality of freshly harvested M. rosenbergii, pond sediment and pond water from four commercial freshwater prawn farms at Fulpur and Tarakanda upazilas in the district of Mymensingh. The study included aerobic plate count (APC), total coliform count, detection, isolation and identification of suspected public health hazard bacteria and their seasonal variation, salt tolerance test, antibiotic sensitivity test of the isolates and washing effect of chlorinated water on the bacterial load in the prawn samples. APC in sediment soil and water of the farm and gill and hepatopancreas of freshly harvested prawns varied considerably among the farms and between summer and winter season. The range of coliform count in water, gill and hepatopancreas ranged between 6 - 2.8x10^2 CFU/ml, 1.2x10^2 - 3.32x10^2 CFU/g and 1.43x10^2 - 3.89 x10^3 CFU/g, respectively. No coliform was detected in pond sediment sample. Suspected health hazard bacteria isolated and identified from pond sediment, water, gill and hepatopancreas included Streptococcus, Bacillus, Escherichia coli, Klebsialla, Salmonella, Staphylococcus, Pseudomonas and Aeromonas. Bacillus, Salmonella and Staphyloccus [sic], and were found to be highly salt tolerant and capable of growing at 10% NaCl. The antibiotic discs with different concentration of antibiotics were used for the sensitivity test. The organisms were found to be most sensitive against Tetracyclin and Gentamycin.