Neonatal growth of Steller sea lion (Eumetopias jubatus) pups in Alaska

The growth rate of Steller sea lion (Eumetopias jubatus) pups was studied in southeast Alaska, the Gulf of Alaska, and the Aleutian Islands during the first six weeks after birth. The Steller sea lion population is currently stable in southeast Alaska but is declining in the Aleutian Islands and parts of the Gulf of Alaska. Male pups (22.6 kg [±2.21 SD]) were significantly heavier than female pups (19.6 kg [±1.80 SD]) at 1−5 days of age, but there were no significant differences among rookeries. Male and female pups grew (in mass, standard length, and axillary girth) at the same rate. Body mass and standard length increased at a faster rate for pups in the Aleutian Islands and the western Gulf of Alaska (0.45−0.48 kg/day and 0.47−0.53 cm/day, respectively) than in southeast Alaska (0.23 kg/day and 0.20 cm/day). Additionally, axillary girth increased at a faster rate for pups in the Aleutian Islands (0.59 cm/ day) than for pups in southeast Alaska v(0.25 cm/day). Our results indicate a greater maternal investment in male pups during gestation, but not during early lactation. Although differences in pup growth rate occurred among rookeries, there was no evidence that female sea lions and their pups were nutritionally stressed in the area of population decline

PCR-SSCP and Isoelectric Focusing as Screening Methods for Identification of (Sub-) Tropical Fish Species

To ensure the authentication of fishery products lacking biological characters, rapid species identification methods are required. Two DNA- and protein-based methods, PCR-SSCP (polymerase chain reaction - single strand conformation polymorphism) of a 464 bp segment of the cytochrome b – gene and isoelectric focusing (IEF) of water-soluble proteins from fish fillets, were applied to identify fillets of (sub-) tropical fish species available on the European market. Among the samples analysed were two taxonomically identified species from the family Sciaenidae and one from Sphyraenidae. By comparison of DNA- and protein patterns of different samples, information about intra-species variability of patterns, and homogeneity of batches (e.g. fillet blocks or bags) can be obtained. PCR-SSCP and IEF may be useful for pre-checking of a large number of samples by food control laboratories. Zusammenfassung Zur Sicherstellung der Authentizität von Fischerei-Erzeugnissen ohne biologische Merkmale sind schnelle Verfahren zur Speziesidentifizierung hilfreich. Zwei Methoden der DNA- bzw. Protein-Analyse wurden eingesetzt, um Filets (sub-) tropischer Fischarten, die auf dem europäischen Markt angeboten werden, zu identifizieren. Bei diesen Methoden handelt es sich um die PCR-SSCP (Polymerase-Kettenreaktion – Einzelstrang-Konformationspolymorphismus) – Analyse der PCR-Produkte und die IEF (isoelektrische Fokussierung) der wasserlöslichen Fischmuskelproteine. Unter den untersuchten Proben waren zwei taxonomisch bestimmte Arten aus der Familie Sciaenidae und eine Spezies aus der Familie Sphyraenidae. Durch Vergleich der DNA- bzw. Proteinmuster lassen sich Informationen über die intra-spezifische Variabilität solcher Muster und die Einheitlichkeit von Partien (beispielsweise Filetblöcke oder Filetbeutel) gewinnen. PCR-SSCP und IEF können in Laboratorien der Lebensmittelüberwachung als Vortest gerade bei hohen Probenzahlen sinnvoll eingesetzt werden.

Phosphate treatment of frozen prawns. Pt. 1. Screening of various phosphates for prevention of drip loss

Various phosphates and their mixtures were screened for their efficiency of preventing drip loss in frozen prawns. The effectiveness of the phosphates decreased in the following order: Sodium tripolyphosphate — Sodium pyrophosphate — Sodium hexametaphosphate Sodium metaphosphate — Sodium dihydrogen phosphate; the last two being ineffective. Even though thaw drip loss was reduced by the above treatments the organoleptic quality of the thawed as well as cooked products was unsatisfactory, discoloration being the major defect. A solution of a mixture of 12% sodium tripolyphosphate and 8.6% sodium dihydrogen phosphate or 2% citric acid in water when used as dip prevented thaw drip loss, improved cooked yield and organoleptic quality without adversely affecting the biochemical characteristics. Commercial scale trials showed that the results are highly reproducible.