Turbidity and the suspended sediment load of the regulated River Tees

The physical effects of river regulation in the U.K. by impoundments have attracted most attention from hydrologists and engineers concerned with predicting and maintaining discharge regimes for water supply. Grimshaw & Lewin (1980) suggested two basic methods to investigate the effects of regulation on suspended sediment discharge: (i) Compare the river load before and after reservoir construction, and (ii) adopt a paired catchment approach. The former method assumes stationarity of process in the natural system. The latter method, involving selecting two adjacent catchments of similar physical attributes, one regulated and one unregulated, assumes constancy of process spatially. In this report both approaches are adopted to examine the turbidity and suspended sediment concentration regime of the regulated River Tees. Neither approach was entirely satisfactory in the present case. This report examines the discharge and turbidity record consisting of approximately 4000 paired data points, representative of an 11-year post-impoundment period, that has been examined for the River Tees at Broken Scar, Darlington. A small amount of suspended sediment concentration data was also processed: these data are representative of both the pre-impoundment and post-impoundment sediment regime.

A rapid procedure for the approximation of bacterial load in fishery products

The production of colour by homogenised fish material in a simplified sugar medium containing and acid indicator has been made use of for the rapid approximation of bacterial load in such products. The medium thus developed contains poptone, tryptone, yeast extract, sodium chloride and beef extract besides dextrose. The time of colour production is influenced to some extent by the level of sodium chloride in the medium and is almost always inversely proportional to the bacterial load in the homogenate.

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components

'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha. 'Lona ilish' was prepared in the laboratory following traditional process. After 150 days of fermentation, a better quality 'lona ilish' was obtained. Biochemical characteristics of market sample was estimated and compared with the laboratory prepared one. A variation in biochemical composition was observed. Sensory quality of the final product of laboratory prepared 'lona ilish' was compared with the market sample and found that the laboratory prepared product scored better than the market sample. The moisture (49.89%) and salt (15.48%) of the final product was found to be satisfactory for stability of the 'lona ilish' at ambient temperature. Analysis of volatile compounds of 'lona ilish' was done using GC-MS. It was concluded that, aldehydes, ketones and esters may possibly contribute characteristic aromas to the overall flavour of the salt fermented hilsa.

Bacterial load in pond water and different organs of a Indian major carp Cirrhinus mrigala Ham.

During the study period (August, 1993 to July,l994) the mean bacterial load in surface water was found to vary from 1.39 xl05 (July'94) to 3.llxl07CFU/ml (September'93), while that of botrom water ranged from l.Olxl06 (May'94) to 5.90xl07CFU/ml (October '93). The mean total number of bacterial load in body slime, liver and kidney was found to vary from 0.58xl03 (July'94) to 2.37xl07CFU/g (March'94),from 0.22xl03(July'94)to 9.64xl06 CFU/g (March'94) from O.l5xl03 (July'94) to 9.36xl06 CFU/g (March'94), respectively. Bacterial load in slime was significantly correlated with bacterial load in liver, bacterial load in slime was significantly correlated with bacterial load in kidney and bacterial load in liver was significantly correlated with bacterial load in kidney.

Flavour components of some processed. fish and fishery products of Japan

A study was conducted to examine the flavour components of some processed fish and fishery products of Japan by gas chromatography-mass spectrometry (GC-MS). In brief the method was to absorb the headspace volatiles at 70°C into the fused silica fibre of needle of the solid phase micro extraction fibre. The absorbed components were injected to the GC-MS. The components were identified by computer matching with library database as well as by authentic standard components. In general the number of flavour components were higher in the processed fish and fishery products (except frozen prawn) than that of the raw fish and prawn. The concentration (quantity) of the f1avour components in processed fish and fishery products was much higher than that of the raw fish and prawn. Smoked salmon and baked salmon possessed double number of flavour components than that of the raw salmon. Smoking resulted the highest number of flavour components followed by baking (grilling) and canning, surimi products (kamaboko and chikuwa), drying and lastly salting. However, freezing and frozen storage resulted loss of flavour components in prawn.

Portable electronic warp load meter

A portable type warp load meter has been developed for the use in fishing trawlers. The instrument enables to monitor the warp load in fishing trawlers accurately and easily without disturbing the routine fishing operations. The instrument can be used in several other places like cranes, bollard tests for marine engines, dry docks etc. especially when the operation has to be conducted easily without disturbing the load system. The information displayed in micro ammeter in the range 0 to 1000 kg can be fed to continuous recorders for detailed analysis and permanent records.

Response of extract release volume to the variations in pH and microbial load during spoilage of fish at refrigeration temperature

This report briefly describes the microbial status and storage properties of fish raised under composite fish culture in sewage fed ponds.

Studies on the effect of leaching on the quality of ice-stored fish

A comparative ice storage study of milk fish (Chanos chanos) in direct contact and out of contact (in 200 gauge polyethylene bag) with ice was taken up to assess the effect of leaching on quality of ice-stored fish. It was observed that the leaching effect was more significant on TVN and NPN than that on cc amino nitrogen components while there was very little effect on bacterial load. It is concluded that under similar conditions of icing, fish out of contact with ice will have longer shelf life and more acceptability than the fish preserved in contact with ice.

Preservation of Sardinella longiceps in iced and chilled seawater. Part 1 - Changes during storage with particular reference to bacterial load and nitrogenous compounds

Oil sardines in prime condition were subjected to onboard chilling. Two lots were chilled in CSW (samples C and CI), a third lot was chilled in crushed ice (sample I) and a fourth lot left not iced on deck (Sample AI). Upon landing sample AI was iced and sample CI was removed from the CSW and iced. All the four samples were kept in a chilled room for storage studies. The fish chilled and stored in CSW recorded the least, and the fish subjected to delayed icing, the highest values for all the indices of spoilage namely, free amino nitrogen, trimethylamine (TMA) and total volatile base nitrogen (TVBN). The total psychrophilic bacterial number also showed a similar trend. The organoleptic assessment of the cooked samples revealed C I, CI, AI to be the order of preference throughout the storage. This assessment was found to hold good for the rest of the parameters as well. The CSW held fishes were found to be distinctly superior to the iced ones for the first five days of storage. Such a marked prevalence in quality for five days would suffice for the fish to fetch a premium in the market over other landings of the same fish whether chilled or not chilled. Chilling on board in CSW and icing the same after landings, did not show encouraging results.

Structural and functional properties of the hemoglobin components from the Caspian Sea Acipenser persicus and Acipenser stellatus

Hemoglobin (Hb) variability is a commonly used index of phylogenetic differentiation and molecular adaptation in fish. In the current study, the structural and functional characteristics of Hbs from two Sturgeon species of the Southern Caspian Sea Basin were investigated. After extraction and separation of hemoglobin from whole blood , the polyacrylamide gel electrophoresis (SDSPAGE), native-PAGE and isoelectric focusing (IEF) were used to confirm Hb variability in these fishes. Ion-exchange on CM-cellulose chromatography was used for purification of the dominant Hbs from these fishes. The accuracy of the methods was confirmed by IEF and SDS-PAGE. Spectral studies using fluorescence spectrophotometery, circular dichroism spectropolarimetry (CD) analysis and UV–vis spectrophotometery. Oxygen affinities of these Hbs were compared using Hb-oxygen dissociation curves. Also, the dominant Hbs from these blood fishes were utilized for further experiments. The behavior of Hbs during the denaturation process by n-dodecyl trimethylammonium bromide (DTAB) is investigated by UV–vis spectrophotometer and circular dichroism spectropolarimetry. The thermal denaturation properties of the Hbs wereinvestigated by differential scanning calorimetry (DSC) and Hbs aggregation performed chemically in the presence of dithiotreitol (DTT) by UV–vis spectrophotometer and chemometric study. The results demonstrate a significant relationship between stability of fish hemoglobins and the ability of fish for entering to deeper depths. The UV–Vis absorption spectra identified species of hemoglobin and showed the concentration of oxyHb and metHb decreases and deoxyHb increases upon interaction with DTAB. Besides the UV–vis spectrophotometry, the interaction of DTAB with hemoglobins has been studied using circular dichroism spectropolarimetry analysis. This experiment was utilized to measure the unfolding mechanism and compared alpha-helix secondary structure under different conditions for Hbs. The results reveal that the Acipenser stellatus Hb in comparison with Acipenser persicus Hb has more stability and more structural compactness. Besides, the results confirm the hypothesis that there is a meaningful relation between average habitat depth, partial oxygen pressure, oxygen affinity, structural compactness of Hb, and its stability.

A carp hatchery: its essential components, site, proper hatchery operation procedures

The paper presents the essential components, ideal site, and proper hatchery operation procedures of a carp hatchery.