Measurements of total scattering spectra from bocaccio (Sebastes paucispinis)

Marine sportfishing in southern California is a huge industry with annual revenues totaling many billions of dollars. However, the stocks of lingcod and six rockfish species have been declared overfished by the Pacific Fisheries Management Council. As part of a multifaceted fisheries management plan, marine conservation areas, covering many million square nautical miles, have been mandated. To monitor the recovery of the rockfish stocks in these areas, scientists are faced with the following challenges: 1) multiple species of rockfish exist in these areas; 2) the species reside near or on the bottom at depths of 80 to 300 m; and 3) they are low in numerical density. To meet these challenges, multifrequency echosounders, multibeam sonar, and cameras mounted on remotely operated vehicles are frequently used (Reynolds et al., 2001). The accuracy and precision of these echosounder results are largely dependent upon the accuracy of the species classification and target strength estimation (MacLennan and Simmonds, 1992).

Satellite passive microwave observations of the upper Colorado River snowpack

Seasonal snow cover in the mountains of the Upper Colorado River Basin is a major source of water for a large portion of the southwestern United States. The extent and amount of this snowpack not only reflects changes in weather patterns and climate but also influences the general circulation through modification of the energy exchange between land and atmosphere. ... Satellite observations and remote sensing techniques can enhance the standard snowpack observations to provide the temporal and spatial measurements required for understanding the role of snow in the surface energy balance and improving the management of water resources.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.