Life History, Diet, Abundance and Distribution, and Length-Frequencies of Selected Invertebrates in Florida Bay, Everglades National Park, Florida

This report presents information on the life history, diet, abundance and distribution, and length-frequency distributions of five invertebrates in Florida Bay, Everglades National Park. Collections were made with an otter trawl in basins on a bi-monthly basis. Non-parametric statistics were used to test spatial and temporal differences in the abundance of invertebrates when numbers were appropriate (i. e., $25). Invertebrate species are presented in four sections. The sections on Life History, and Diet were derived from the literature. The section on Abundance and Distribution consists of data from otter-trawl collections. In addition, comparisons with other studies are included here following our results. The section on Length-frequency Distributions consists of length measurements from all collections, except 1984-1985 when no measurements were taken. Length-frequency distributions were used, when possible, to estimate life stage captured, spawning times, recruitment into Florida Bay for those species which spawn outside the Bay, and growth. Additional material from the literature was added when appropriate. (PDF contains 39 pages)

A seven year study of the life cycle of the Mayfly Ephemera danica

Ephemera danica Müller, 1764 (Ephemeroptera) is one of the largest mayflies found in the British Isles with some females reaching over 30 mm. It is a common and widespread species found in rivers, lakes and streams throughout Europe and is particularly abundant in many of the lowland rivers of the British Isles. The larvae are burrowers – mainly found where silt accumulates below macrophytes. This article gives a general overview of research work on the factors affecting the life cycle of Ephemera danica over a seven year period (1995–2002) on two rivers, the River Test at Leckford in Hampshire and the North Wey at Tilford in Surrey.

Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage

Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each. After final dewatering to moisture content to about 80%; half the quantity of washed minced meat was mixed with cryoprotectants (4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate) to produce surimi. The prepared surimi and the dewatered minced meat were packed in LDPE bags, frozen using a plate freezer and stored at -20°C. Surimi and dewatered minced meat from frozen storage were used as base material for production of fish cakes. These were fried at 160°C for 3 to 4 minutes before serving for organoleptic test. Changes in salt soluble nitrogen, total volatile base nitrogen, non-protein nitrogen, peroxide value and free fatty acid of surimi and dewatered mince were estimated at every ten days interval during the storage period of 3 months. The study has indicated that frozen storage of surimi could be a potential method for effective utilization of silver carp. This surimi when incorporated in fish cakes yielded products which retained the shelf life even up to 90 days of storage.

Development and shelf life evaluation of Tilapia (Orechromis spp.) marinades

Tilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.