Pressures on the biota in the aquatic ecosystem of (Chi) Cross River National Park, Okwango Division

A preliminary survey of Cross River National Park (Nigeria), Okwangwo Division was carried out. The combined natural and human pressures being exerted on the aquatic resources were also investigated. Information on the existing fishing communities in and around the park area are given. The fishermen, their fishing methods and fishing grounds were identified. Limiting factors (natural and human) to the fisheries production, are analysed. Positive measures for conservation, protection and management of healthy and natural aquatic environment are suggested

Studies on the mouth size of fish larvae. Method and conclusions only [Translation from: Bulletin of the Japanese Society of Scientific Fisheries 36, 353-368, 1970]

This study was conducted to look into the relationship between mouth size and the total length of larval fish, and the growth in total length of larval fish in one or within a one-year period. Study material was gathered in the South China Sea, the Bay of Bangkok and the Vietnamese coast. This translation focuses on methods and conclusions of the original (longer) paper.

Understanding the Market for Charter and Headboat Fishing Services

Published and unpublished research findings regarding charter and headboat fishing customers from 11 studies were reviewed to provide a marketing data base for operators and to guide further research efforts. Generally, charter/headboat fishing is a male-oriented activity. Customers were between 30 and 55 years of age. Although both groups of anglers considered themselves to be experienced, charterboat anglers had fished for more years. Charter anglers fished more often with their families and headboat anglers more often with their friends. Charterboat anglers reported higher incomes than headboat anglers. Relaxation, having fun, and escaping from daily pressures were generally more important to both groups of anglers than motives relative to catching fish. Most anglers indicated that the skills and performance of the captain and crew contributed heavily to the overall evaluation of their fishing experience. Anglers were more heavily influenced to choose a particular captain or boat by informal advertising methods (i.e., word-of-mouth recommendations, reputation, and visits to the marina) than formal methods (i.e., advertisements, brochures, radio, and television). Charter anglers relied more on word-of-mouth recommendations and headboat customers were more influenced by previous experiences. Implications for further research are discussed.

Relationship between total length and mouth gap of some commercially important carp fry

The estimated regression equation for total length and mouth gape computed were Log TL = Log 0.23 + 0.663 log MG (vertically) (r = 0.960) and Log TL = Log 0.08 + 0.686 log MG (horizontally) (r = 0.949). In case of rohu average total length from 11350 mm to 23775 mm and mouth gape 805 um to 1225 um (vertically) and 700 um to 1110 um (horizontally) between the first day of mouth opening up to 15 days. The regression equation for total length and mouth gap were Log TL = Log 0.20 + 0.660 log MG (vertically) (r = 0.935) and Log TL = Log 0.02 + 0698 log MG (horizontally) ( r = 0.907). In case of silver carp average total length from 12800 ,urn to 33555 um and mouth gape 690 um to 1210 um (vertically) and 615 um to 1115 um (horizontally) between the first day of mouth opening up to 15 days. The regression equation for total length and mouth gape were Log TL = Log 0.36 + 0.596 log MG (vertically) (r = 0.936) and Log TL = Log 0.26 + 0.607 log MG (horizontally) (r = 0.891). The relationship between total length and mouth gape (vertically and horizontally) of the studied fry were found to be linear and highly significant.

Features of wave field, its effect to erosion - deposition processes in the Cua Dai (Hoi An), Cai river mouth (Nha Trang) and Phan Thiet Bay in typical local wind conditions

Based on the hydrodynamic model and Shore Protection Manual (CERC - USA) we have calculated wave field characteristics in the typical wind conditions (wind velocity equal to 13m/s in the high frequency direction of the wind regime). Comparison between measured and calculated wave parameters was presented and these results were corresponded to each other. The following main wave characteristics were calculated: -Pattern of the refraction wave field. -Average wave height field. -Longshore current velocity field in surf zone. From distribution features of wave field characteristics in research areas, it could be summarized as following: - The formation of wave fields in the research areas was unequal because of their local difference of hydrometeorological conditions, river discharge, bottom relief… - At Cuadai (Dai mouth, Hoian) area in the N direction of incident wave field, wave has caused serious variation of the coastline. The coastline in the whole region, especially, at the south of the mouth was eroded and the foreland in the north of the mouth was deposited. - At Cai river mouth (Nhatrang) area in the E direction of incident wave field, wave has effected strongly and directly to the inshore and channel structure. - At Phanthiet bay area in the SW direction of incident wave field, wave has effected strongly to the whole shoreline from Da point to Ne point and caused serious erosion.

Study of physicochemical, microbial and sensory properties of surimi produced from black mouth croaker (Atrobucca nibe) at freezing condition (-18ºC)

Black mouth croaker (Atrobucca nibe) is considered as a new valuable fish stock in the Oman Sea. In this study, surimi was manufactured from nonmarket size of the fish, manually and different cryoprotectant agents were added to the surimi. Finally changes in physiochemical, microbiological and sensory quality, characteristics of the surimi and kamaboko gel samples were assessed during 6 months at freezing storage (-18ºC). Surimi samples with the addition of Iranian tragacanth gum (TG), xanthan gum (XG), chitosan (CS) and whey protein concentrate (WPC) at 1% (w/w) were prepared to evaluate their impacts as a cryoprotectant on the surimi, individually. The results showed that the whiteness and lightness indexes in all surimi samples were gradually decreased during frozen storage. This trend of decreasing was more intensity in the control sample from 61.08±0.131 to 54.21±0.067 was recorded (p<0.05). Water holding capacity (WHC) in all treatments was decreased during 6 months. The lowest WHC (g/g) was obtained in the surimi without cryoprotectants and maximum WHC was measured in Tcs and Twpc samples, respectively (p<0.05). The lowest breaking force was calculated in Txg (166.00±22.627 g) and Tc (271.50±263.16 g) during 6 months at frozen storage, respectively (p<0.05), while Twpc treatment with slight variations showed the highest breaking force (p<0.05). Also, the lowest gel strength was obtained in Txg (68.22±6.740 g.cm) after 6 month of frozen storage (p<0.05). All Kamaboko surimi gels texture profile analysis parameters decreaced with increasing shelf life. This decreasing trend in the control sample was more severe. Floding results were reduced in all samples during storage (p<0.05). The best protective results probably were obtained in WPC, chitosan and commercial cryoprotectant agents, respectively due to protein stabilization of myofibrillar proteins and the protein-protein network structure, leading to the formation of surimi gel with strong textural properties during frozen conditions. The average number of surimi polygonal structures were significantly decreased (number per mm2) and their area were significantly increased (μm2) in all treatments (p<0.05). With increasing storage time, moisture, protein contents and pH were decreaced. Maximun TVB-N index was calculated in Tc (7.93±0.400 mg/100g) and Txg (7.88±0.477), respectively (p<0.05). TBRAs index was increased in all treatments during frozen storage, while this trend was reached in maximum value in Tc (p<0.05). Sensory evaluation of the fish finger quality characteristics (color, odor, texture and overall acceptability) preapare from frozen black mouth croaker surimi was decreaced during 6 month frozen storage. After the period of frozen storage the highest quality scores were measured in Twpc, Tcs and Tcc samples, respectively (p<0.05). In this study, coliform bacteria were not found in all treatments during frozen storage. The surimi sample containing chitosan showed lower mesophilic and psychrotropic bacteria (log cfu/g) than other treatments during frozen storage (p<0.05). Salt-soluble proteins extractions of all treatments were decreased during frozen storage. This decreacing trend was highest in Tcs (45.74±0.176%) and lowest in Tc treatments after 6 month of frozen storage (29.92±0.224%) (p<0.05). Although commercial cryoprotectant agents were successful in limiting the denaturation of proteins but sugar contents were not accepted for diabetics or those who disagree with the sweet taste and high calorie food. Hence, commercial cryoprotectant agents can be replaced with whey protein concentrate and chitosan at 1% level (w/w) consider that they were showed proper protection of the surimi myofibrillar proteins during storage.