Final Supplemental Environmental Document Pacific herring commercial fishing regulations (Sections 163, 163.1, and 164, Title 14, California Code of Regulations)

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Code de Conduite pour une Peche Responsable

La pêche, y compris l'aquaculture, apporte une contribution fondamentale à l'alimentation, à l'emploi, aux loisirs, au commerce et au bien-être économique des populations du monde entier, qu'il s'agisse des générations présentes ou futures, et devrait, par conséquent, être conduite de manière responsable. Le présent Code définit des principes et des normes internationales de comportement pour garantir des pratiques responsables en vue d'assurer effectivement la conservation, la gestion et le développement des ressources bioaquatiques, dans le respect des écosystèmes et de la biodiversité. Le Code reconnaît l'importance nutritionnelle, économique, sociale, environnementale et culturelle de la pêche et les intérêts de tous ceux qui sont concernés par ce secteur. Le Code prend en considération les caractéristiques biologiques des ressources et de leur environnement, ainsi que les intérêts des consommateurs et autres utilisateurs. Les Etats et tous ceux impliqués dans le secteur de la pêche sont encouragés à appliquer ce Code de manière effective. (PDF contains 53 pages)

What is the Code of Conduct for Responsible Fisheries?

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Qu'est-ce que le Code de Conduite pour une Peche Responsable?

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An objective method to monitor and quantify texture of salted herring during ripening in barrels at 4°C

Changes in the texture (elastic nature) of the flesh of barrel salted herring during the ripening process at 4°C have been monitored. The method employs the analysis of stress-relaxation curves after compression to half of the sample thickness on an lnstron Model 1112. The parameter 'T/P' for each sample represents the reciprocal of the gradient of a line connecting P and T0.368p. This parameter characteristic of each sample's texture was calculated as the ratio of 'T/P' where, T is the relaxation time and is defined as the time required for a stress at constant strain to decrease to 1/e of its original value, where 'e' is the base of natural logarithms (2.7183). Since 1/e=0.368, the relaxation time is the time required for the force to decay to 36.8% of its original value. P is the peak height of the curve (i.e. the force value at the maximum height). This method was adopted from the bakery industry for testing the degree of gluten development in bread dough. The 'T/P' values obtained over the course of ripening for differently treated salted-herring in barrels ranged between 1 and 12. The trends in 'T/P' value, during ripening period for the different samples, appeared to be parallel changes in texture perceived by sensory observation (subjective measurement), although the heterogeneous nature of the samples gave standard deviations, about the replicate sample mean, around 5%. The method appears promising as an objective measure for monitoring this aspect of the textural quality of barrel salted-herring through ripening if reproducibility of test results can be improved by more careful standardization of sample preparation and test protocol.

Effect of gibbing on protein hydrolysis during the ripening of salted herring at 4°C in polypropylene barrels

Effect of gibbing process on the protein hydrolysis in terms of free alpha amino nitrogen (FAN) content during the ripening of barrel salted herring at low temperature (4°C) was investigated. For this purpose North Sea herring (Clupea harengus) from north-east British coast was salted in polypropylene barrels and allowed to ripen at 4°C. This process of barrel salting was carried out for whole fish in one batch and gibbed fish in another batch. The investigation was performed by using new salt and used salt in separate barrels for each batch of experimental fish. Results of the present study show that protein hydrolysis was significantly higher in the ripened salt-herring produced from whole fish which was found to have more characteristic sensory properties than those produced from gibbed fish. Similar result (proteolysis) was obtained when the investigation was repeated for the spent herring although the spent herring fails to produce a ripened product with the desired characteristic sensory attributes, compared to those of pre-spawning herring.

Application of combined effect of sodium acetate and nisin on reduction of contamination by Listeria monocytogenes in vacuum packaged grass carp (Ctenopharyngodon idella) fillets kept at 4°C

In this study microbiological , chemical quality and fatty acid composition of grass carp (Ctenopharyngodon idella) fillets treated by dipping in sodium acetate (%1 and %3), nisin (% 0.1 and % 0.2) and combination of sodium acetate and nisin was evaluated during 16 days of refrigerated of 4°C Antilisterial effect of nisin was enhanced with the increased concentration of sodium acetate. At day 12 post storage, Listeria monocytogenese count was higher in the control group than the recommended value, however in sodium acetate and nisin treated samples, the count was lower (5.17-5.91 log cfu/g). With increasing the concentrations of sodium acetate, mesophilic counts were lower. Regarding nisin, better results was obtained by applying %0.1 nisin. Greater inhibition of mesophile bacteria was observed when combination treatment was used. The number of lactobacillus was lower when higher concentrations of sodium acetate and nisin were used. Total Volatile Nitrogen values at the end of the experiment were lower in the samples treated with both nisin and sodium acetate and the better results were obtained in combination treatments. Peroxide (PV) at the end of the experiment was 1.9 meq/kg in control, and the lowest values were observed for the treatments 3(%0 sodium acetate +% 0.2 nisin) and 9(%3 sodium acetate +% 0.2 nisin) between 1.08 and 1.62 meq/kg without significant difference. Thiobarbituric acid (TBA) levels at the end of experiment have been shown to be 0.46 mg malonaldehyde per kg in the control. On the other hand treatments 9 had the TBA values of 0.19 mg malonaldehyde per kg which was significantly lower than that of control. Polyunsaturated fatty acids increased by increasing the sodium acetate doses and instead saturated fatty acids and n-6/n-3 ratio decreased. The ratio of UFA/SFA and also C22:6/C16:0 increased when a higher concentration of sodium acetate has been used. The best result obtained by using 3% of sodium acetate but no such relation with nisin was observed.

Aquaculture provisions of the proposed fishery code

A list is given of the provisions for aquaculture in the Philippine Fishery Code, passed by Congress on its third and final reading on 5 August 1997, under the following headings: 1) Code of practice for aquaculture; 2) Fishpond lease agreements; 3) Fish pens, fish cages, fish traps, etc.; 4) Non-obstruction to navigation and to defined migration paths of fish; 5) Insurance; and, 6) Registration.