Some further considerations in the development of an experimental design for sensory evaluation of fish quality

An experimental procedure along with a method of analysis to judge the suitability of an individual to be included in a taste panel is described. The procedure is based on comparison of the organoleptic scores assigned by the individual to pairs of fish samples whose qualities are known and a set of physical measurements of the same samples. Fisher's Exact Probability Test provides a criterion for the judgement.

Panel Discussion - Management of Eurasian watermilfoil in the United States using native insects: State regulatory and management issues

While researchers have evaluated the potential of native insect herbivores to manage nonindigenous aquatic plant species such as Eurasian watermilfoil ( Myriophyllum spicatum L.), the practical matters of regulatory compliance and implementation have been neglected. A panel of aquatic nuisance species program managers from three state natural resource management agencies (Minnesota, Vermont and Washington) discussed their regulatory and policy concerns. In addition, one ecological consultant attempting to market one of the native insects to manage Eurasian watermilfoil added his perspective on the special challenges of distributing a native biological control agent for management of Eurasian watermilfoil.

"Future fit your catalog" Panel [Presentation]:World Cat Local Implementation as part of a Consortia of Libraries within the University System of Maryland and Affiliated Institutitons

Power Point from Panel presentation giving implementation and search result displays and linking (17 slides)

Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit

After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.

National perspectives on climate change adaptation: A panel discussion of climate change adaptation efforts in diverse coastal regions of the United States

Climate change has rapidly emerged as a significant threat to coastal areas around the world. While uncertainty regarding distribution, intensity, and timescale inhibits our ability to accurately forecast potential impacts, it is widely accepted that changes in global climate will result in a variety of significant environmental, social, and economic impacts. Coastal areas are particularly vulnerable to the effects of climate change and the implications of sea-level rise, and coastal communities must develop the capacity to adapt to climate change in order to protect people, property, and the environment along our nation’s coasts. The U.S. coastal zone is highly complex and variable, consisting of several regions that are characterized by unique geographic, economic, social and environmental factors. The degree of risk and vulnerability associated with climate change can vary greatly depending on the exposure and sensitivity of coastal resources within a given area. The ability of coastal communities to effectively adapt to climate change will depend greatly on their ability to develop and implement feasible strategies that address unique local and regional factors. A wide variety of resources are available to assist coastal states in developing their approach to climate change adaptation. However, given the complex and variable nature of the U.S. coastline, it is unlikely that a single set of guidelines can adequately address the full range of adaptation needs at the local and regional levels. This panel seeks to address some of the unique local and regional issues facing coastal communities throughout the U.S. including anticipated physical, social, economic and environmental impacts, existing resources and guidelines for climate change adaptation, current approaches to climate change adaptation planning, and challenges and opportunities for developing adaptation strategies. (PDF contains 4 pages)

Panel discussion: U.S. EPA using modeling and ecosystem services to enhance coastal decision making

This panel will discuss the research being conducted, and the models being used in three current coastal EPA studies being conducted on ecosystem services in Tampa Bay, the Chesapeake Bay and the Coastal Carolinas. These studies are intended to provide a broader and more comprehensive approach to policy and decision-making affecting coastal ecosystems as well as provide an account of valued services that have heretofore been largely unrecognized. Interim research products, including updated and integrated spatial data, models and model frameworks, and interactive decision support systems will be demonstrated to engage potential users and to elicit feedback. It is anticipated that the near-term impact of the projects will be to increase the awareness by coastal communities and coastal managers of the implications of their actions and to foster partnerships for ecosystem services research and applications. (PDF contains 4 pages)

Experiments in constituting a taste panel for canned and frozen prawn products

With a view to constituting a taste panel in the laboratory for detecting the flavor changes in canned and frozen prawn, three methods of panel selection (scalar scoring method, range and deviation method and triangular method) were tried. Out of the three, triangular method was found to be suitable for panel formation in canned and frozen prawn. Using this method a panel of six members was formed for detecting flavor changes in the two products.

Preparation of prawn pickle and its storage characteristics

Prawn pickle was produced using smaller variety of prawn. Vinegar and salt was used to preserve the prawn muscle against spoilage. Different spices were used to get desired attractive flavour. Benzoic acid to the extent of 200 ppm was used as preservative. Several trials were carried out using different amounts of spices and different methods of preparation. After each trial the sample was subjected to sensory evaluation by judges consisting of five members who had previous experience of acting as panel members. Several trials were carried out to arrive at a final recipe as judged best by the taste panel. Utilizing this final recipe, a product was prepared and subjected to biochemical, bacteriological and organoleptic evaluation and found to be quite acceptable after seven months of storage in glass jar at ambient temperature. The product was subjected to large scale consumer acceptance trial involving 140 consumers, 42% of them ranked it excellent, 41% rated very good, 12% rated good while 5% of the consumers rated it as average.

Evolution of suitable trawl nets for medium size trawlers - 1: Comparative fishing efficiency between 32 m bulged belly, long wing and four panel trawls

Comparative studies of the efficiency of 32 m bulged belly, long wing and four panel trawls have shown that the bulged belly trawl to be superior to the other nets in catching bottom fishes and column fishes. 40% of the bottom fishes and 48% of the column fishes were caught by the bulged belly trawl. However, for prawn catch, the long wing trawl appears to be better as it landed 52% of the total prawn catch of the three nets. Bulged belly trawl was found to be next only to long wing trawl in this respect.

Methods of sensory evaluation of quality and application of statistical methods in sensory evaluation problems with special reference to fishery products

The quality of raw and processed fishery products depend on several factors like physiological conditions at the time of capture, morphological differences, rigor mortis, species, rate of icing and subsequent storage conditions. Sensory evaluation is still the most reliable method for evaluation of the freshness of raw processed fishery products. Sophisticated methods like Intelectron fish tester, cell fragility technique and chemical and bacteriological methods like estimation of trimethylamine, hypoxanthine, carbonyl compounds, volatile acid and total bacterial count have no doubt been developed for accessing the spoilage in fish products.